Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps)

Changes occuring in lipids and functional properties of dressed oil sardine during storage at -20 degreesC (+/-2 degreesC) were investigated for 12 we eks. Significant (P less than or equal to 0.05) changes were observed in th e lipids and functional properties of frozen stored oil sardine meat. The e xtent of lipid oxidation and hydrolysis was strongly associated with decrea sed protein solubility (P less than or equal to 0.01). Decrease in protein solubility (PS) positively correlated (P less than or equal to 0.05) with t he decrease in emulsifying capacity (EC), relative viscosity (RV) of solubl e protein extracts, water binding capacity and negatively correlated with t he cook loss. A positive correlation (P less than or equal to 0.001) was es tablished between the PS and the ability of soluble proteins to emulsify an d stabilise an emulsion. High positive correlation between SSP & EC (P less than or equal to 0.001) and PS & EC (P less than or equal to 0.001) reveal ed that myofibrillar proteins are the main protein that decide the emulsion properties. (C) 2000 Elsevier Science Ltd. AU rights reserved.