Physico-chemical, functional and rheological properties of proteins from Pinkperch (Nemipterus japonicus) meat: Effect of freezing and frozen storage
Physico-chemical, functional and rheological properties of proteins from Pinkperch (Nemipterus japonicus) meat: Effect of freezing and frozen storage
The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed. Three major protein components were indicated by gel filtration profile. The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg. The gel forming ability of the meat was high as indicated by large strain and small strain test.