Effect Of Refrigerating Temperature On Protein Compositional Level In Body Muscle Of Labeo Bata (Hamilton)

Prasanjit das

doi:10.53555/jaz.v42i02.5068

Authors

Prasanjit das Department of Zoology, Sikkim University, Gangtok, Sikkim

DOI:

https://doi.org/10.53555/jaz.v42i02.5068

Keywords:

Labeo bata, protein, refrigeration, fish muscle

Abstract

A 14 days experiment was conducted to analyze the changes of protein level in Labeo bata (Hamilton 1822) due to refrigeration. The result indicates that the proportion of protein in the muscle of fish decreased with the increased number of days the fish in the refrigerator. Due to refrigerating temperature the muscle got tighter with the number of days increased and the protein content decreased. Protein composition was classified into five fractions based on solubility, including water-soluble proteins, NPN, salt-soluble proteins, alkali-soluble proteins and alkali-insoluble proteins. Effects of heating cooling on the content of each fraction With the decrease of temperature, significant changes in content of water-soluble proteins, salt-soluble proteins and alkali-soluble proteins were observed, and little changes for NPN and alkali-insoluble proteins.

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