Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (Johnius dussumieri) Fish During Ice Storage

The physicochemical and gel properties of myofibrillar protein (MFP) from sin croaker fish were studied during ice storage for 18 days. Significant changes in the trends of solubility, Ca2+ ATPase enzyme activity, surface hydrophobicity, and water holding capacity of extracted MFP were observed by the 6th day of storage. The Ca2+ ATPase enzyme activity reduced significantly (p < 0.05) by the 6th day of storage. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) did not show a remarkable change in the concentration of myosin heavy chain. Surface hydrophobicity increased almost four times from its original value of 18.98 µg; whereas, water holding capacity showed a fluctuating trend during storage. The emulsion capacity of the MFP was in the range of 0.89- to 1.92-mL oil/mg protein during storage. The gel strength value (313.45 g.cm) of heat-induced gel prepared from fresh minced meat decreased significantly (p < 0.05) by the 6th day of ice storage. Texture profile analysis revealed that changes in hardness and gumminess were concurrent to steeply reducing breaking force up to the 6th day. The histological observation showed gradually increasing gaps between muscle fibers. The histological observations and physicochemical quality indicated that the sin croaker fish can be used for producing good quality surimi when stored for up to 6 days in ice.