Effect of freezing and sodium citrate treatment on the association-dissociation of proteins from shrimp (Parapenaeopsis stylifera)
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2221/
JFST-28-87 |
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| Title |
Effect of freezing and sodium citrate treatment on the association-dissociation of proteins from shrimp (Parapenaeopsis stylifera)
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| Creator |
Godavari Bai, S.
Khabade, V. S. Prakash, V. |
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| Subject |
08 Refrigeration and Freezing
03 Proteins 28 Meat, Fish & Poultry |
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| Description |
Shrimp samples were washed with municipal water, beheaded, peeled and deveined. One portion of fresh meat was quick frozen, filled into waxed cartons (400 g capacity) and stored at -20 degree C. Another portion was dip treated with sodium citrate (8%) for 5 min, drained and stored at -20 degree C as controls. For protein extraction, shrimp (20 g) was homogenized for 2 min with 140 ml of buffer solution consisting of 0.02M Na2CO3, pH 7.8, and 5% NaCl. The homogenate was centrifuged at 4000 rev/min for 45 min at 4 degree C and supernatant was analysed by ultracentrifugation. Results indicate that the proteins dissociate during storage at -20 degree C. The rate of dissociation in sodium citrate-treated shrimps was slower and they had less drip loss and better overall quality; this is considered to be due to partial dehydration during storage and the effect of inorganic salts mainly on the non-covalent interactions.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Godavari Bai, S. and Khabade, V. S. and Prakash, V. (1987) Effect of freezing and sodium citrate treatment on the association-dissociation of proteins from shrimp (Parapenaeopsis stylifera). Journal of Food Science and Technology, 24 (5). pp. 243-246.
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