In the present study, physico-chemical and functional properties such as solubility, Ca2+ATPase activity, total sulfhydryl group, emulsion activity index, emulsion stability, foam volume stability (FVS), foam volume capacity, gelation, water holding capacity (WHC) of muscle proteins from fresh eel (Mastacembelus armatus) fish were studied. Solubility value of sarcoplasmic (SPP) and myofibrillar protein (MFP) was and mg/g respectively. It is higher in MFP than SPP fraction. Ca2+ATPase activity of actomyosin was µmole Pi/mg protein/min, total sulfhydryl group of MFP fraction was µmole SH/g protein. | Physico-chemical and functional properties of fresh eel (Mastacembelus armatus) muscle proteins
