Abstract:

Changes in functional properties - emulsifying capacity, protein solubility, cook loBB, relative viscosity and water-binding capacity - were observed in Japanese threadfin bream (Nemipterus japonieus) during 14 days storage in ice. Decreasing solu­bility of proteins profoundly influenced the functional properties. Significant correla­tions (P<0.05) existed among various functional properties of fish protein analyzed and with texture scores. Fish held in ice was rated "'good'" for up to seven days.

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Date 1993/06/01

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