Changes in Protein during Drying of Milk Fish (Chanos chanos) at 60oC
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Authors
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Thippeswamy S.
AFP South, PRS Technologies Pvt. Ltd., Bangalore
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Ammu K.
Central Institute of Fisheries Technology
Cochin
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Jose Joseph
Central Institute of Fisheries Technology
Cochin
Keywords:
Biochemical changes, fish drying, milk fish, Chanos chanosAbstract
Milk fish collected from brackishwater culture ponds was dressed and dried at 60oC for 24 h and biochemical changes taking place during drying were studied. Alpha amino nitrogen (AAN) showed a slight increase but total free amino acids (FFA) showed significant reduction during 24 h drying. The variation in individual free amino acid was found to be different for each amino acid. Salt soluble nitrogen and SH group decreased considerably as a result of drying. Electrophoretic study showed a decrease in the number of high molecular weight and low molecular weight protein fractions, but intermediate molecular weight proteins did not show considerable changeDownloads
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Submitted
2012-06-13
Published
2025-06-10
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Articles
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
S., T., K., A., & Joseph, J. (2025). Changes in Protein during Drying of Milk Fish (Chanos chanos) at 60oC. Fishery Technology, 38(2). https://doi.org/10.56093/ft.v38i2.19862
