Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat

• Published in: Journal of food science Vol. 70; no. 9; pp. E537 - E545
• Main Authors: Dileep, A.O, Shamasundar, B.A, Binsi, P.K, Badii, F, Howell, N.K
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.11.2005; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: adenosinetriphosphatase; animal proteins; Biological and medical sciences; Carbohydrates; cold storage; corn starch; denaturation; enzyme activity; Fish; food additives; food analysis; Food industries; Food preservation; food quality; Food science; Fundamental and applied biological sciences. Psychology; gelatinization; ice storage; Meat and meat product industries; myosin heavy chains; nitrogen compounds; physicochemical properties; protein aggregates; Proteins; ribbonfish; seafoods; solubility; Storage; storage quality; tapioca; Temperature; thermal properties; Trichiurus; viscoelastic properties; viscoelasticity; viscosity; volatile compounds; India; Warehousing; Meat product; Food preservation; Ice; Properties; ribbonfish; viscoelastic properties; Meat; ice storage
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2005.tb08316.x

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 degrees C, 48.85 degrees C, and 60.96 degrees 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 electrophoresis (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 degrees C to 65 degrees C and for cornstarch 67 degrees C to 70 degrees 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.