GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE

Authors

  • A. GANESH,

    1. Department of Fish Processing Technology Karnataka Veterinary, Animal and Fisheries Sciences University College of Fisheries Mangalore 575 002, India
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  • A.O. DILEEP,

    1. Department of Fish Processing Technology Karnataka Veterinary, Animal and Fisheries Sciences University College of Fisheries Mangalore 575 002, India
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  • B.A. SHAMASUNDAR,

    Corresponding author
      1 TEL: +91-824-2427899; FAX: +91-824-2248366; EMAIL: bashamasundar@rediffmail.com
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  • U. SINGH

    1. Department of Fish Processing Technology Karnataka Veterinary, Animal and Fisheries Sciences University College of Fisheries Mangalore 575 002, India
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1 TEL: +91-824-2427899; FAX: +91-824-2248366; EMAIL: bashamasundar@rediffmail.com

ABSTRACT

Effect of freezing and frozen storage on gel-forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh carp meat had good gel-forming ability as revealed by large strain test (gel strength of 1027 g·cm) and dynamic viscoelastic behavior. Freezing and frozen storage at −18C for 180 days significantly (P < 0.01) reduced the gel-forming ability of common carp meat. Reduction in protein solubility and calcium-activated adenosinetriphosphatase enzyme activity of common carp meat during frozen storage was also significant (P < 0.05). Structural change of proteins during frozen storage was evident from reduced viscosity and gel filtration profile. Higher drip loss and reduction in gel-forming ability of carp meat is attributed to denaturation of proteins during frozen storage.

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