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Protein solubility and emulsifying capacity in frozen stored fish mince
Author(s) -
Srikar L N,
Reddy G Vidya Sagar
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740550312
Subject(s) - solubility , emulsion , chemistry , chromatography , food science , salt (chemistry) , fish <actinopterygii> , myofibril , biochemistry , fishery , biology , organic chemistry
Effect of initial freshness on the relationship between emulsifying capacity and protein solubility of frozen stored fish mince was investigated. The emulsifying capacity of proteins was significantly ( P <0.05) affected by the initial freshness. A positive correlation ( P <0.05) between protein solubility and the ability of the soluble proteins to emulsify and stabilise an emulsion was observed. Correlation between salt‐soluble proteins and emulsifying capacity revealed that myofibrillar proteins ( P <0.05) are the main proteins that decide the emulsion properties.