Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)

Swapnarani Samantaray,Naresh Kumar Mehta,Banalata Rout,Ranendra K. Majumdar,Sanjeev Sharma,Ankeeta Nayak,Prasenjit Pal

Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)

2020

Swapnarani Samantaray
Naresh Kumar Mehta
Banalata Rout
Ranendra K. Majumdar
Sanjeev Sharma
Ankeeta Nayak
Prasenjit Pal

The effects of repeated freezing-thawing on protein fractions and textural and functional properties of Indian major carps were assessed in the study. The loss of salt soluble proteins and water-so...

Keywords:

freezing thawing
Food science
gel strength
Chemistry

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