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QUALITY OF PROTEINS IN RADURIZED INDIAN MACKEREL (RASTRELLIGER KANAGURTA): PHYSICO‐CHEMICAL EVALUATION
Author(s) -
VENUGOPAL V.
Publication year - 1981
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1981.tb00668.x
Subject(s) - mackerel , myosin , sarcoplasm , food science , chemistry , fishery , fish <actinopterygii> , biology , biochemistry , endoplasmic reticulum
The influence of gamma irradiation at a radurizing dose of 1.5 kGy on the proteins of Indian mackerel (Rastrelliger kanagurta) was examined. The fish proteins were comparatively stable towards changes by the treatment, as ascertained by several parameters. However, irradiation at 1.5 kGy resulted in enhancement in tryptic digestibility of sarcoplasmic proteins and ATPase activity of myosin.