Changes in the Functional Properties of Tilapia (Oreochromis mossambicus) Protein During Storage in Ice

The effect of iced storage on the functional properties namely solubility, emulsion activity index (EAI), foaming, water holding capacity (WHC) and gel forming ability of tilapia protein was evaluated. The K-value of tilapia meat increased from 0.47% to 89% during the storage in ice for 14 days. The solubility of total salt soluble protein (TSP) decreased by 8% in 2 days, remained almost constant up to 7 days and then decreased further during the storage period. EAI (124 m2/g) increased by 2.3 times during the storage of fish in ice up to 7 days. Only marginal increase in WHC and foaming efficiency were noted. There was a 70% decrease in the gel strength of tilapia meat during the 14 days storage in ice. Even though tilapia is acceptable for 10 days as far as sensory attributes are concerned, the functional properties of tilapia protein started decreasing after 7 days of ice storage