Effects of Bleeding and Storage Time on Gel Forming Ability of Carp (Cyprinus carpio)

Authors

  • Orawan Kongpun Fishery Technological Development Institute, Department of Fisheries, Chatuchak, Bangkok 10900, Thailand
  • Pantip Suwansakornkul Fishery Technological Development Institute, Department of Fisheries, Chatuchak, Bangkok 10900, Thailand

Keywords:

gel forming ability, storage time, bleeding, carp meat, degradation of myosin, SDS-PAGE

Abstract

The gel forming ability of bled and non bled carp meat which stored in iced for 0, 19, 40 hours was evaluated by gel strength and SDS-PAGE patterns. Carp meat gels were prepared at various heating temperatures of 20o, 30o, 40o, 50o, 60o, 70o and 80oC for 2 hours then further heated at 80oC for 20 minutes. It was found that both bled and non bled carp meat showed the suwari gel (gel setting) at 50oC through the iced storage period. The modori (gel disintegration) was observed from gel heated at 60o and 70oC in both carp meat. The extent of modori increased as ice storage period increase. Probably due to proteinase in blood, the intense degradation of myosin heavy chain was found in non bled carp meat gel.

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Published

1997-12-31

How to Cite

Kongpun, Orawan, and Pantip Suwansakornkul. 1997. “Effects of Bleeding and Storage Time on Gel Forming Ability of Carp (Cyprinus Carpio)”. Agriculture and Natural Resources 31 (4). Bangkok, Thailand:459-64. https://li01.tci-thaijo.org/index.php/anres/article/view/240998.

Issue

Vol. 31 No. 4 (1997): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.