Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage

• Published in: Journal of aquatic food product technology Vol. 29; no. 6; pp. 531 - 543
• Main Authors: Joseph, Ginson, Remya Kumari, K. R., Kamalakanth, C. K., Bindu, J., Asha, K. K
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 02-07-2020; Taylor & Francis Ltd
• Subjects: Adenosine triphosphatase; Ca2+-transporting ATPase; Calcium; Calcium ions; chilled storage; Chilling storage; Cooling; Extracellular; Fenneropenaeus indicus; Freshwater crustaceans; High pressure; High pressure processing; indian white prawn; Marine crustaceans; Pressure; Properties; Proteins; SDS-PAGE; Solubility; Stability; Storage; Turbidity; Viscosity
• ISSN: 1049-8850; 1547-0636
• DOI: 10.1080/10498850.2020.1772431

High pressure (HP) treatment of 250 MPa pressure, 6-min holding time, and 400 MPa/min ramp rate at 25°C was applied to headless Indian white prawn (Fenneropenaeus indicus) to investigate the significant modifications on the functional properties of protein during chilled storage. Muscle fibers were shrunk and extracellular space apparently reduced after HP treatment. Myofibrillar proteins denatured and sarcoplasmic proteins aggregated and were found to be stable in HP-treated sample during chilled storage. Water-holding capacity, solubility, viscosity, and Ca
2+
ATPase activity of protein were diminished, whereas foam expansion, foam volume stability, and turbidity of proteins improved with HP treatment and storage period (p < .05). Turbidity of the protein was inversely proportional to viscosity, solubility, and Ca
2+
ATPase activity in HP-treated samples.