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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.