Physico-chemical and functional properties of proteins of tilapia (Oreochromis Mossambicus)

Journal of Food Process Engineering

Volumn 34, Issue 1, 2011, Pages 83-107

  Murthy, L N ^a   Panda, S K ^a   Shamasundar, B A ^b  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

^b University   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ADENOSINE TRIPHOSPHATASE; ATP-ASE ACTIVITY; CA-ATPASE; CRYOPROTECTANTS; FISHERIES SECTOR; FLOW PROFILE; FUNCTIONAL PROPERTIES; GEL FILTRATION; GEL STRENGTHS; GEL-FORMING ABILITY; HIGH MOISTURE; HIGH MOLECULAR WEIGHT; INLAND WATERS; LARGE STRAINS; MANY BODY; MOLAR CONCENTRATION; MULTIPLE-BAND; MUSCLE EXTRACTS; MYOFIBRILLAR; NITROGEN SOLUBILITY; PHYSICO-CHEMICALS; RHEOLOGICAL PROPERTY; SARCOPLASMIC; SMALL STRAINS; SODIUM DODECYL SULPHATE; TOTAL NITROGEN; TOTAL PROTEIN; VISCOELASTIC BEHAVIORS; WASHING CYCLE; WATER AS SOLVENT;

ELECTROPHORESIS; MOLECULAR WEIGHT; PROTEINS; RESERVOIRS (WATER); RHEOLOGY; SODIUM; SODIUM CHLORIDE; SOLUBILITY;

GELS;

OREOCHROMIS MOSSAMBICUS; TILAPIA;

EID: 79251555698     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00338.x     Document Type: Article

References (72)

1. AKANDE, G.R., 1989. Technical note: Improved utilization of stunted Tilapia sp. Int. J. Food. Sci. Technol. 24, 567-571.
2. AN, H., WEERASINGHE, V., SEMOUR, T.A., and, MORRISSEY, M.T., 1994. Cathepsin degradation of pacific whiting surimi proteins. J. Food Sci. 59 (5), 1013-1033.
3. AOAC. 2000. Official Methods of Analysis of AOAC International (, W. Horwitz, ed.), AOAC International, Gaithersburg, MD.
4. AREKERE, G., 1993. Effect of freezing and frozen storage on the properties of proteins from common carp (Cyprinus Carpio). Postgraduate dissertation, University of Agricultural Sciences, Bangalore.
5. ARNESEN, J.A., and, GILDBERG, A., 2006. Extraction of muscle proteins and gelatine from cod head. Process Biochem. 41 (3), 697-700.
6. ASIEDU, M.S., JULSHAMN, K., and, LIE, Q., 1991. Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements and vitamins. Food Chem. 40, 309-321.
7. AYYAPPAN, S., and, JENA, J.K., 2001. Sustainable freshwater aquaculture in India. In Sustainable Indian Fisheries (, T.J. Pandian, ed.) pp. 88-133, National Academy of Agricultural Sciences, New Delhi, India.
8. BASAVANAGOUDA, N., 2001. Setting ability of surimi from croaker (Johnius spp.) fish meat: Effect of frozen storage and added cryoprotectants. Postgraduate dissertation, University of Agricultural Sciences, Bangalore.
9. BINSI, P.K., SHAMASUNDAR, B.A., DILEEP, A.O., BADII, F., and, HOWELL, N.K., 2007. Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel forming ability of fish mince. Food Hydrocolloid. 23 (1), 132-145.
10. CHAKRABARTI, R., 1984. Changes in the muscle of three major carps during frozen storage. Fish. Technol. 21, 91-93.
11. CHOPIN, C., KONE, M., and, SEROT, T., 2007. Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes. Food Chem. 105 (1), 126-132.
12. COLMENERO, J.F., TEJADA, M., and, BORDERIAS, A.J., 1988. Effect of seasonal variations on protein functional properties of fish during frozen storage. J. Food Biochem. 12, 159-170.
13. CONNELL, J.J., 1954. Studies on fish skeleton muscle. Part III. Cod myosin and cod actin. J. Biochem. 58, 360-367.
14. DILEEP, A.O., SHAMASUNDAR, B.A., BINSI, P.K., BADII, F., and, HOWELL, N.K., 2005. Effect of ice storage on the physicochemical and dynamic viscoelastic properties of Ribbonfish (Trichiurus spp) meat. J. Food Sci. 70 (9), E537-E545.
15. EGELANDSAL, B., MARTI SEN, B., and, ACTIU, K., 1995. Rheological parameters as predictor of protein functionality. A model study using myofibrils of different fibre-type composition. Meat Sci. 39, 97-111.
16. ELLMAN, G.L., 1959. Tissue sulfhydral groups. Arch. Biochem. Biophys. 82, 70-77.
17. FAO, and, FISHSTAT,. 2002. Fishery statistics: Capture production. 4, 678.
18. FUKUSHIMA, H., OKAZAKI, E., FUKUDA, Y., and, WATABE, S., 2007. Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products. J. Food Eng. 81 (2), 492-499.
19. GOPAKUMAR, K., MURALEEDHARAN, V., and, BHATTACHARYA, S.K., 1992. Preparation and properties of surimi from tropical fish. Food Control 3, 109-112.
20. HALL, G.M., 1996. Basic concepts. In Methods of Testing Protein Functionality (, G.M. Hall, ed.) pp. 1-10, Blackie Academic and Professional, New York, NY.
21. HASAN, F., and, MATHEW, S., 1999. Physicochemical, microbiological and sensory characteristics of washed mince prepared from selected species of fish. J. Food Sci. Technol. 36, 459-462.
22. HEMPEL, E., 2002. Tilapia the new white fish. Seafood Int. 10, 16-23.
23. HWANG, J., LAI, K., and, HSU, K., 2007. Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting. Food Chem. 104 (2), 746-753.
24. JIANG, S.T., HWANG, D.C., and, CHEN, C.S., 1988. Denaturation and change in SH group of actomysin from milkfish (Chanos chanos) during storage at -20C. J. Agric. Food Chem. 36, 433-437.
25. JIANG, S.T., WANG, F.J., and, CHEN, C.S., 1989. Properties of actin and stability of the actomyosin reconstituted from milk fish (Chanos chanos) actin and myosin. J. Agric. Food Chem. 37, 1232-1235.
26. KARTHIKEYAN, M., DILEEP, A.O., and, SHAMASUNDAR, B.A., 2006. Effect of water washing on the functional and rheological properties of proteins from threadfin bream (Nemipterus japonicus) meat. Int. J. Food Sci. Technol. 41 (9), 1002-1010.
27. KELLEHER, S.D., FENG, Y., KRISTINSSON, H., HULTIN, H.O., and, MCCLEMENTS, D.J., 2004. Functional fish protein isolates prepared using low ionic strength, acid solubilization/precipitation. Develop. Food Sci. 42, 407-414.
28. KIM, Y.S., PARK, J.W., and, CHOI, Y.J., 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. Fish. Sci. 69 (6), 1231-1239.
29. KINSELLA, J.E., 1982. Relationship between structure and functional properties of food protein. In Food Proteins (, P.F. Fox, and, J.J. Condon, eds.) pp. 51-103, Applied Science Publishers, New York, NY.
30. LAEMMLI, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
31. LEE, C.M., 1984. Surimi process technology. Food Technol. 38, 69-80.
32. LIN, T.M., and, PARK, J.W., 1998. Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH. J. Food Sci. 63, 215-218.
33. LIU, R., ZHAO, S., XIONG, S., QIU, C., and, XIE, B., 2008. Rheological properties of fish actomyosin and pork actomyosin solutions. J. Food Eng. 85 (2), 173-179.
34. LOWRY, O.H., RASEBROUGH, N.J., FARR, A.L., and, RANDALL, R.J., 1951. Protein measurement with Folin phenol reagent. J. Biol. Chem. 193, 256-275.
35. MACKIE, I.M., 1984. Advances in analytical methods for evaluating the effects of freezing on the properties and characteristics of fish proteins. Proc. M. O. C. II, 160-169.
36. MATHEW, S., and, SHAMASUNDAR, B.A., 2002. Effect of ice storage on the functional properties of proteins from shark (Scolidon laticaudus) meat. Nahrung/Food 46 (4), 220-226.
37. MATHEW, S., RAGHUNATH, M.R., and, DEVADASAN, K., 1999. Distribution of non-protein nitrogenous extractives in the muscles of Indian fish. Fish. Technol. 36 (1), 1-7.
38. MOHAN, M., RAMACHANDRAN, D., SANKAR, T.V., and, ANANDAN, R., 2007. Influence of pH on the solubility and conformational characteristics of muscle proteins from mullet (Mugil cephalus). Process Biochem. 42 (7), 1056-1062.
39. MOHAN, M., RAMACHANDRAN, D., SANKAR, T.V., and, ANANDAN, R., 2008. Physicochemical characterization of muscle proteins from different regions of mackerel (Rastrelliger kanagurta). Food Chem. 106 (2), 451-457.
40. MONTERO, P., GÃMEZ-GUILLÃN, M.C., and, BORDERÃAS, A.J., 1999. Functional characterization of muscle and skin collagenous material from hake (Merluccius merluccius L.). Food Chem. 65 (1), 55-59.
41. MORRISSEY, M.T., WU, J.W., LIN, D.D., and, AN, H., 1995. Protease inhibitor effects on torsion measurements and autolysis of pacific whiting surimi. J. Food Sci. 58, 1050-1054.
42. MURALEEDHARAN, V., ANTONY, K.P., PERIGREEN, P.A., and, GOPAKUMAR, K., 1997. Surimi from five Indian fish species. Trop. Sci. 37, 99-102.
43. NAKAI, S., and, LI-CHAN, E., 1998. Hydrophobic Interactions in Food Systems, CRC Press Inc., Boca Raton, FL.
44. NINAN, G., BINDU, J., and, JOSEPH, J., 2004. Properties of Washed Mince (Surimi) from Fresh and Chill Stored Black Tilapia, Oreochromis mossambicus (Peters 1852). Fish. Technol. 41 (1), 21-28.
45. NINAN, G., BINDU, J., and, JOSEPH, J., 2008. Frozen storage studies of mince based products developed from Tilapia (Oreochromis mossambicus, Peters 1852). Fish. Technol. 45 (1), 35-42.
46. NIWA, E., 1992. Chemistry of surimi gelation. In Surimi Technology (, T.C. LANIER, and, C.M. LEE, eds.) p. 389, Marcel Dekker Inc., New York, NY.
47. NIWA, E., KANOH, S., and, NAKAYAMA, T., 1986. Theoretical approaches on the strengthening fish flush gel by setting supplemented. Nippon Suisan Gakkaishi 52, 1281.
48. NOGUCHI, S., and, MATSUMOTO, J.J., 1970. Studies on the control of the denaturation of fish muscle properties during frozen storage-I. Preventive effect of Na-glutamate. Bull. Jap. Soc. Sci. Fish. 36, 1078-1087.
49. OKADA, M., 1963. Elastic property of kamaboko (fish meat jelly). Bull. Tokai Reg. Fish. Res. Lab. 36, 122-126.
50. OKADA, M., and, YAMAZAKI A., 1957. Enhancing effect of starch on jelly strength of fish meat jelly. 1. Enhancing effect of gelatinization of starch. Nippon Suisan Gakkaishi 22, 583-588.
51. OSAKO, K., KUWAHARA, K., and, NOZAKI, Y., 2003. Seasonal variations in gel-forming ability of rabbit fish. Fish. Sci. 69 (6), 1281-1289.
52. PACHEO-AGUILAR, R., CRAWFORD, D.L., and, LAMPILA, L.E., 1989. Procedures for the efficient washing of minced whiting (Merluccius products) flesh for surimi production. J. Food Sci. 54, 248-252.
53. PASCHOALICK, T.M., GARCIA, F.T., SOBRAL, P.J.A., and, HABITANTE, A.M.Q.B., 2003. Characterization of some functional properties of edible films based on muscle proteins of Nile Tilapia. Food Hydrocolloid. 17 (4), 419-427.
54. RATNAKUMAR, K., 1999. Changes in the properties of major protein fraction from pink perch (Nemipterus japonicus) meat during processing. PhD Thesis, 170 pp., University of Agricultural Sciences, Bangalore.
55. SANO, T., NOGUCHI, S.F., TSUCHIYA, T., and, MATSU MOTO, J.J., 1988. Dynamic viscoelastic behavior of natural actomyosin and myosin during thermal gelation. J. Food Sci. 53 (3), 924-928.
56. SHAMASUNDAR, B.A., and, PRAKASH, V., 1994. Physicochemical and functional properties of proteins from prawn (Metapenaeus dobsoni). J. Agric. Food Chem. 42, 169-174.
57. SHENOY, A.V., and, JAMES, M.A., 1972. Freezing characteristics of tropical fish. II. (Tilapia mossambicus). Fish. Technol. 9, 34-41.
58. SIDDAIAH, D., REDDY, G.V.S., RAJU, C.V., and, CHANDRASEKAR, T.C., 2001. Changes in lipids, proteins and Kamaboko forming ability of silver carp (Hypothalmichthyl molitrix) mince during frozen storage. Food Res. Int. 34, 47-53.
59. ÅLIÅYTÄ, R., DAUKÅAS, E., FALCHA, E., STORRÃ, I., and, RUSTAD, T., 2005. Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products. Process Biochem. 40 (6), 2021-2033.
60. SOMPONGSE, W., YOSHIAKI, I., and, ATSUSHI, O., 1996. Role of SH in the polymerization of myosin heavy chain during ice storage of carp actomyosin. Fish. Sci. 62, 110-113.
61. SUGUNAN, V.V., 1995. Reservoir Fisheries of India. FAO Fisheries Technical Paper No. 345, 423 pp., FAO, Rome.
62. TAO, Y., KOBAYASHI, M., FUKUSHIMA, H., and, WATABE, S., 2007. Changes in rheological properties of grass carp fast skeletal myosin induced by seasonal acclimatization. Fish. Sci. 73, 189-196.
63. TAUSSKY, H.H., and, SHORR, E., 1952. A micro colorimetric method for the determination of inorganic phosphorus. J. Biol. Chem. 202, 675-685.
64. VAN HOLDE, K.E., 1985. Physical Biochemistry, pp. 164-181, Prentice Hall, Englewood Cliffs, NJ.
65. VELANKAR, N.L., and, GOVINDAN, T.K., 1958. A preliminary study of the distribution of non-protein nitrogen in some marine fishes and invertebrates. Proc. Indian Acad. 47, 202-209.
66. VISESSANGUAN, W., OGAWA, M., NAKAI, S., and, AN, H., 2000. Physiochemical changes and mechanisms of heat-induced gelation of arrow tooth flounder myosin. J. Agric. Food Chem. 48, 1016-1023.
67. WANG, B., and, XIONG, Y.L., 1998. Functional stability of antioxidant washed, cryoprotectants treated beef heart surimi during frozen storage. J. Food Sci. 63, 293-298.
68. WASSWA, J., TANG, J., GU, X., and, YUAN, X., 2007. Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin. Food Chem. 104 (4), 1698-1704.
69. WEBBER, H.H., and, PORTZHEL, H., 1952. Muscle contraction and fibrous muscle proteins. Adv. Protein. Chem. 7, 161-227.
70. YANG, J.J., 1961. The viscosity of macromolecular relation to molecular conformation. Adv. Protein. Chem. 16, 323-400.
71. YONGSAWATDIGUL, J., PARK, J.W., VIRULHAKUL, P., and, VIRATCHAKUL, S., 2000. Proteolytic degradation of tropical tilapia surimi. J. Food Sci. 65 (1), 129-133.
72. ZIEGLER, G.R., and, FOEGEDING, A.E., 1990. The gelation of proteins. In Advances in Food and Nutrition Research (, J.E. Kinsella, ed.) p. 203, Academic Press Inc., New York, NY.