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Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel
Author(s) -
VENUGOPAL V.,
DOKE S.N.,
THOMAS P.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15804.x
Subject(s) - viscosity , chemistry , acetic acid , mackerel , solubility , food science , irradiation , precipitation , protein precipitation , chromatography , biochemistry , biology , materials science , fishery , fish <actinopterygii> , organic chemistry , physics , meteorology , nuclear physics , composite material , analyte
Fresh Indian mackerel ( Rastrelliger kanagurta ) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four‐step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low‐viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water.