VISCOSITY AND STABILITY OF STRUCTURAL PROTEINS OF IRRADIATED INDIAN MACKEREL

Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma ra diation at dosages of 0, 1.5 and 3 kGy.The meat was collected and subj ected to a four-step washing treatment. Homogenates of the washed meat in cold (<10 degrees C) water exhibited apparent viscosity which was dependent upon protein concentration. Warming the homogenate to 45 deg rees C or reduction of its pH to 3.5 by acetic acid decreased the visc osity, Proteins in the low-viscosity dispersion were stable to heating at 100 degrees C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect t he viscosity, solubility or stability of the muscle proteins in water.