Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein

Journal of Food Science and Technology

Volumn 47, Issue 4, 2010, Pages 432-436

  Dey, S S ^a   Dora, K C ^a  

^a WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCIENCES   (India)

Author keywords

Ca atpase activity; Dewatered mince meat; Frozen storage; Physico chemical properties; Protein denaturation; Sodium lactate

Indexed keywords

CA-ATPASE; DEWATERED MINCE MEAT; FROZEN STORAGE; PHYSICOCHEMICAL PROPERTY; PROTEIN DENATURATION; SODIUM LACTATE;

ADDITIVES; CALCIUM; CHEMICAL PROPERTIES; DEGRADATION; MEATS; MUSCLE; PROTEINS; SUGAR (SUCROSE);

SODIUM;

JOHNIUS;

EID: 78149389620     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0071-8     Document Type: Article

References (29)

1. An H, Weerasinghe HV, Seymour TA, Morrissey MT, (1994) Cathepsin degradation of Pacific whiting surimi proteins. J Food Sci 59:1013-1033
2. th edn, Association of Official Analytical Chemists, Arlington, VA
3. nd edn, American Public Health Association, Washington DC
4. Beatty SA, Gibbons NE (1937) The measurement in spoilage of fish. J Biol Board Canada 3:77-91
5. Benjakul S, Bauer F (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freezethaw cycles. J Sci Food Agric 80:1143-1150
6. Benjakul S, Seymour TS, Morrissey MT, An H (1997) Physicochemical changes in Pacific whiting muscle proteins during iced storage. J Food Sci 62:729-733
7. Benjakul S, Visessanguan W, Thongkaew C, Tanaka M (2003) Comparative study on physico-chemical changes of muscle proteins from some tropical fish during frozen storage. Food Res Int 36:787-795
8. Borderias AJ, Jiménez-Colmenero J, Tejada M (1985) Parameters affecting viscosity as a quality control for frozen fish. Marine Fish Rev 47:43-45
9. Chung KH, Lee CM (1991) Water binding and ingredient dispersion pattern effects on surimi gel texture. J Food Sci 56:1263-1266
10. Dyer WJ, French HV, Snow JM, (1950) Proteins in fish muscle: Extraction of protein fraction in flesh. J Fish Res Board Canada 7:585-593
11. Fiske CH, Subbarow y (1925) The colorimetric determination of phosphorus. J Biol Chem 66:375-400
12. Gopakumar K, Muraleedharan V, Bhattacharya SK (1992) Preparation and properties of surimi from tropical fish. Food Control 3:109-112
13. Jacobs MB (1958) The chemical analysis of foods and food products. Kreiger Publ Co. Inc., New York, p 393-394
14. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 337:680-685
15. Lowry OH, Rosebrough NJ, Farr AL, Randal RJ (1951) Protein measurement with Folin phenol reagent. J Biol Chem 193:256-275
16. MacDonald GA, Lanier TC (1994) Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts. J Food Sci 59:101-105
17. Matsumoto J (1980) Chemical deterioration of muscle protein during frozen storage. In: Chemical deterioration of proteins.. Whitakers JR, Fujinaki LM (ed), Am Chem Soc Series, Vol 123, American Chemical Society, Washington DC, p 95-124
18. Mishra R, Srikar LN (1989) Shelf life of frozen stored clam meat. J Food Sci Technol 26:201-204
19. Niwa E (1992) Chemistry of surimi gelation. In: Surimi technology, Lanier TC Lee CM (eds), Marcel Dekker Inc., New York, p 289-328
20. Ochaiai Y, Chow C (2000) Myosin ATPase. In: Seafood enzymes utilization and influence on postharvest seafood quality, Haard NF, Simpson BK (eds), Marcel Dekker Inc., New York, p. 69-89
21. Park JW, Lanier TC (1987) Combined effects of phos-phates and sugar or polyol on protein stabilization of fish myofibrils. J Food Sci 52:1509-1513
22. Park JW, Morrissey MT (2000) Manufacturing of surimi from light muscle fish. In: Surimi and surimi technology, Park JW (ed), Marcel Dekker Inc., New York, p 28-43
23. Pigott GM (1986) Surimi: The 'High Tech' raw materials from minced fish flesh. Food Rev Int 2:213-246
24. Porteous JD, Wood DF (1983) Water-binding of red meats in sausage formulation. Am Chem Soc Series 123:95-124
25. Reddy L, Setty TMR, Dora KC (1992) Studies on the storage behaviour of frozen fish fingers from croaker and perches. Fish Technol 29:35-39
26. Revankar GD, Keshava N, Naidu AK, Baliga BL (1981) Fish mince preparation and composition. Indian Food Packer 35(4):20-24
27. Sikorski ZE, Olley J, Kostuch S (1976) Protein changes in frozen fish. Crit Rev Food Sci Nutr 8:97-129
28. Srikar LN, Chandru R (1983) Determination of organic nitrogen by Kjeldahl digestion using hydrogen peroxide. J Food Technol 18:129-133
29. Takagi T, Hayashi K, Itabashi y (1984) Toxic effect of free unsaturated fatty acid in mouse assay of diarrlutic shell fish toxin by intraperitoneal injection. Bull Jap Soc Sci Fish 50:1413-1418