Cristelle Tiwo Tsapla
Dschang University, Cameroon
Title: Effect of ice storage on the textural and rheological properties of proteins from freshwater fish: Cyprinus carpio
Biography
Biography: Cristelle Tiwo Tsapla
Abstract
The properties of proteins from fresh fish common carp (Cyprinus carpio) meat and its suitability for the preparation of fish sausage have been evaluated. The protein solubility of fish meat in high ionic strength buffer was 77.16%. The dynamic visco-elastic behavior of fish meat in the temperature range of 25-90oC using controlled stress rheometer revealed ability to form strong gel network which was further confirmed by frequency sweep test. The gel strength and texture profile analysis (TPA) of fish sausage prepared from Cyprinus carpio revealed elastic properties. The ice storage stability of fish as judged by physical, chemical, microbiological and sensory parameters was found to be 15 days. Gel strength of ice stored fish reveals that decreasing trend at 0th day of prepared gel strength was 668.2 gm.cm and at the end of the 15th day ice storage fish mince prepared gel was 398.70 gm.cm.