EFFECT OF GLAZING OR POLYETHYLENE PACKING OF SILVER CARP HYPOPHTHALMICHTHYS MOLITRIX FILLETS AND MINCED ON THE PROTEIN PROPERTIES DURING FROZEN STORAGE
Ibrahim F. Mohamed
Processing and Quality Control Department, Central Laboratory for Aquaculture Research, Agricultural Research Center, Ministry of Agriculture, Egypt.
Received 9/ 3/ 2011 Accepted 5/ 4/ 2011
Abstract
The objective of the present work was to study effect of glazing or polyethylene packing of silver carp hypophthalmichthys molitrix fillets and minced on the functional protein properties during frozen storage at –20°C, samples were analyzed for water holding capacity WHC, foaming capacity FC, emulsification capacity EC, total soluble protein TSP, soluble protein nitrogen SPN and soluble non protein nitrogen SNPN as quality criteria for silver carp Hypophthalmichthys molitrix. Samples were evaluated over a 6-months period during storage at –20°C.
Results showed that WHC, FC and EC gradually decrease in all treatments, also TSN, SPN and SNPN showed slowly decrease in all samples during storage period. But fillets blocks were much more stable than minced blocks, especially that which was packaged in ice-glaze film compared with those packaged in polyethylene bags.
