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Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study
- Mehta, Naresh Kumar, Nayak, Binaya Bhusan
- International journal of food properties 2017 v.20 no.sup1 pp. S707
- Johnius, Litopenaeus vannamei, Loligo, emulsions, fish, gelation, gelling properties, gels, histology, muscles, myofibrils, omega-3 fatty acids, proteins, raw materials, raw meat, shrimp, solubility, squid, temperature, viscoelasticity, viscosity
- This study was conducted to evaluate bio-chemical composition, functional, and rheological properties of croaker fish (Johnius dussumieri), Indian squid (Loligo duvaucelii), and white leg shrimp (Litopenaeus vannamei) in fresh condition. The n-3 fatty acids were slightly higher in croaker fish (14.91 %) compared to that in Indian squid (13.59 %) and white leg shrimp (13.02 %). The solubility and viscosity of croaker fish proteins were significantly (p < 0.05) lower as compared to shrimp and squid proteins, while the emulsion capacity was higher for squid proteins. The histological study of squid muscles revealed a unique and strong arrangement of myofibrils. Dynamic viscoelastic behaviour of fresh meat of croaker fish and white leg shrimp revealed that transition from sol to gel took place between 48°C to 65°C and 39.93°C to 64.30°C, respectively, while in case of Indian squid, gel formation (increase in G’) progressed mainly in two steps: the first step at low temperature range of 5–28.41°C and the second step over 45°C. Along with this, gel breakdown occurred in the range of 28–45°C. Our study suggested that the temperature range for sol to gel transformation differs from species to species considerably and hence, a specific temperature range may be determined to have maximum gelling ability for every fish species used as raw material for gel-based formulations.