Rheological Properties of Fresh Bigeye
نویسندگان
چکیده
Properties of fresh bigeye fish mince 25 26 2 ABSTRACT 27 Composition and properties of fresh bigeye snapper fish (Priacanthus hamrur) mince 28 has been investigated. The protein content of fish mince was 16.71g/100 g mince. Amino 29 acid analysis revealed higher proportion of glutamic acid, alanine, lysine and leucine. 30 Fatty acid profile indicated higher proportion of EPA and DHA content. Gel filtration 31 profile of total proteins from fresh bigeye fish mince revealed a major peak (high 32 molecular weight component) and a few minor peaks, which was further confirmed by 33 SDS-PAGE pattern. The differential scanning calorimetry profile of fresh bigeye fish 34 mince revealed transitions at 38.35 o C, 47.72 o C and 63.02 o C indicating denaturation 35 temperature of different protein fractions. Gel forming ability of fresh bigeye fish mince 36 was evaluated by both small strain and large strain tests. The flow behaviour of total 37 protein solution from fresh bigeye fish mince as a function of protein concentration and 38 temperature showed pseudoplastic behavior. 39 40 calorimetry, rheology 42 43 44 45 46 47 48 49 3 PRACTICAL APPLICATIONS 50 51 The properties of fish mince including amino acid and fatty acid profile will be critical in 52 deciding the nature of processed products to be prepared. Due to lesser catch of bigeye 53 snapper in earlier days, this fish was not commonly available and hence it has been 54 regarded as a nonconventional marine fishery resource. Recently it has assumed 55 significance as an important species in the commercial landings. In the present 56 investigation composition, thermal and rheological properties of fresh bigeye snapper 57 have been assessed. High proportion of omega 3 fatty acids shows the nutritional 58 importance of this fish whereas its gel forming ability shows the potential to be utilized 59 as raw material in surimi industry. Establishing thermal denaturation profile, 60 measurement of dynamic viscoelstic behavior and assessing flow behavior of proteins 61 from bigeye snapper will aid in appropriate processing and design in formulating mince 62 based products. 63 4 INTRODUCTION 64
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