Jk. Verma et Ln. Srikar, PROTEIN AND LIPID CHANGES IN PINK PERCH (NEMIPTERUS-JAPONICUS) MINCE DURING FROZEN STORAGE, Journal of Food Science and Technology, 31(3), 1994, pp. 238-240
Frozen storage of pink perch mince resulted in non-significant decreas
e in crude protein, total lipid and water soluble protein during initi
al storage, whereas salt soluble protein decreased significantly (P <
0.05) throughout the storage. Free fatty acids, peroxide value, trimet
hylamine nitrogen, and total volatile base nitrogen were found to incr
ease significantly throughout the storage period of 180 days. A signif
icant (P < 0.05) inverse correlation has been observed between salt so
luble protein and peroxide value, free fatty acids, trimethylamine nit
rogen as well as total volatile base nitrogen.