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The effect of iced storage on functional properties viz. solubility, emulsion activity index (EAI), viscosity, foaming, of muscle proteins from fresh water fish Rohu (Labeo rohita) was evaluated. Myofibrillar protein (MFP) solubility showed an increasing trend up to 11 days of storage followed by a decrease. Solubility of sarcoplasmic protein (SPP) showed a decreasing trend through out the storage...
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