Chemical and Thermal Properties of Freshwater Prawn (Macrobrachium rosenbergii) Meat |
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| Authors: | Chodsana Sriket Wonnop Visessanguan Hideki Kishimura Kenji Hara Asami Yoshida |
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| Institution: | 1. Department of Food Technology, Faculty of Agro-Industry , Prince of Songkla University , Hat Yai , Songkhla , Thailand;2. National Center for Genetic Engineering and Biotechnology , National Science and Technology Development Agency , Klong Luang , Pathumthani , Thailand;3. Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences , Hokkaido University , Hakodate , Japan;4. Graduate School of Fisheries and Environment Studies , Nagasaki University , Bunkyo , Nagasaki , Japan |
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| Abstract: | Chemical compositions and thermal properties of cultured freshwater prawn meat (FPM) were studied. FPM contained 83.2% protein (dry basis), 62.7% of which was myofibrillar protein. Pepsin-soluble collagen (PSC) and insoluble collagen (ISC) contents were 0.63 and 0.32%, respectively. Both collagens were similar to type V collagen from porcine placenta. Glutamic acid/glutamine, arginine, aspartic acid/?asparagine, and lysine were abundant amino acids in FPM. Glycine, proline, hydroxyproline, and aspartic acid/?asparagine were predominant in both collagens. FPM exhibited thermal transition temperatures (Tmax) of 48.3 and 64.7°C, whereas Tmax of PSC and ISC were 43.0 and 46.0°C, respectively. Textural changes in FPM during post-mortem storage on ice are plausibly dependent upon its compositional and thermal properties. |
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| Keywords: | composition freshwater prawn muscle protein collagen thermal property |
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