Changes in muscle gel-forming ability, protein solubility and pH of three marine fish species of Bangladesh during ice storage

Abstract

Studies were conducted to evaluate the changes in muscle gel-forming ability, protein
solubility and pH of three marine fish species of Bangladesh namely, Silver jewfish (Johnius
angentatus), Ribbon fish (Trichienus lepturus) and Bombay duck (Harpodon nehereus) during
storage in ice. The fish samples were collected from the fish landing center of Cox’s Bazar and
frozen immediately for transportation. The fish samples were stored in ice for 10 days and the
gel-forming ability, protein solubility and pH of fish muscle samples were determined following
the standard procedures. The results showed that in one-step heating at 50°C, the highest
breaking strength was found for all three species of fishes on “0” day then the strength decreased
with lapse of storage time. In case of two-step heating, a similar trend was observed for the
fishes. In case of Bombay duck, breaking strength could not be measured after 3rd day of storage
both in one-step and two-step heating as the samples were too weak to measure. The protein
solubility of all three species of fishes was also found highest at the “0” day of ice storage which
decreased with progress of storage time. The pH values of the fishes also increased with lapse of
storage time in ice. These results suggest that- Silver jewfish and Ribbon fish could be utilized to
produce various fish gel products like kamaboko and surimi and different types of value-added
products.