Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages E537–E545, November 2005
How to Cite
Dileep, A.O., Shamasundar, B.A., Binsi, P.K., Badii, F. and Howell, N.K. (2005), Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat. Journal of Food Science, 70: E537–E545. doi: 10.1111/j.1365-2621.2005.tb08316.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050250 Submitted 5/1/05, Revised 6/7/05, Accepted 8/10/05.
- ice storage;
- viscoelastic properties
ABSTRACT: Changes in physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of ribbonfish meat stored in ice for different periods was also evaluated. Total volatile basic nitrogen (TVBN) increased significantly (P < 0.05) during ice storage for 24 d. However, the myosin heavy chain concentration was unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore-sis (SDS-PAGE) pattern. A significant (P < 0.05) decrease in protein solubility (in phosphate buffer 50 mM, pH 7.5, containing 1 M NaCl), calcium-activated adenosine triphosphatase (ATPase) activity, and an increase in reduced viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological testing. The viscoelastic properties of ribbonfish meat was altered significantly (P < 0.05), both due to the addition of starch and ice storage period as revealed by frequency sweep of prepared gels.