Effect of Ice Storage on the Textural and Rheological Properties of Proteins from Freshwater Fish, Cyprinus carpio (Common Carp)

Cristelle Tsapla Tiwo^1,2,4*, Chandra MV¹, Womeni HM², Zambou NF², Ndomou S², Tchoumbougnang F³, Dzoukoua DA³, Nayak BB⁴, Anandan R⁵ and Pankaj K⁶

¹Department of Fish Processing Technology, Karnataka Veterinary, Karnataka, India

²Department of Biochemistry, University of Dschang, Dschang, Cameroon

³Department of Biochemistry, University of Douala, Douala, Cameroon

⁴Central Institute of Fishery Education, Mumbai, India

⁵Central Institute of Fisheries Technology, CIFT, Kerala, India

⁶Department of Pharmaceutical Chemistry, NITTE University, NGSM Institute of pharmaceutical science, Karnataka, India

^*Corresponding Author: Cristelle Tsapla Tiwo, Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Karnataka, India, Tel: +237 233451381 Email:

Keywords: Ice storage; Rheological properties; Gel strength; C. carpio ; Functional properties

Introduction