Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage |
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| Authors: | Ginson Joseph K R Remya Kumari C K Kamalakanth J Bindu K K Asha |
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| Institution: | 1. Research Department of Fisheries and Aquaculture, St. Albert’s College (Autonomous), Ernakulam , Kochi, India jinsonjosephif@gmail.com;3. Biochemistry and Nutrition Division, Central Institute of Fisheries Technology , Cochin, India;4. Fish Processing Division, Central Institute of Fisheries Technology , Cochin, India |
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| Abstract: | ABSTRACT High pressure (HP) treatment of 250 MPa pressure, 6-min holding time, and 400 MPa/min ramp rate at 25°C was applied to headless Indian white prawn (Fenneropenaeus indicus) to investigate the significant modifications on the functional properties of protein during chilled storage. Muscle fibers were shrunk and extracellular space apparently reduced after HP treatment. Myofibrillar proteins denatured and sarcoplasmic proteins aggregated and were found to be stable in HP-treated sample during chilled storage. Water-holding capacity, solubility, viscosity, and Ca2+ ATPase activity of protein were diminished, whereas foam expansion, foam volume stability, and turbidity of proteins improved with HP treatment and storage period (p < .05). Turbidity of the protein was inversely proportional to viscosity, solubility, and Ca2+ ATPase activity in HP-treated samples. |
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| Keywords: | High pressure processing indian white prawn SDS-PAGE chilled storage |
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