Protein denaturation and changes in nucleotides of fish muscle during frozen storage

1987 ◽  
Vol 35 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Shann Tzong Jiang ◽  
Bao Shyung Hwang ◽  
Ching Yu Tsao
Keyword(s):  
Protein Denaturation ◽  
Frozen Storage ◽  
Fish Muscle

Oxidative Rancidity in Frozen Stored Cod Fillets

1966 ◽  
Vol 23 (9) ◽  
pp. 1385-1401 ◽  
Author(s):  
C. H. Castell ◽  
B. A. Moore ◽  
P. M. Jangaard ◽  
Wanda E. Neal
Keyword(s):  
Fatty Acids ◽  
Marked Decrease ◽  
Protein Denaturation ◽  
Protective Action ◽  
Saturated Fatty Acids ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Oxidative Rancidity ◽  
Muscle Lipids

During frozen storage at −18 and −25 C the lipids in cod muscle did not undergo oxidation, as indicated by thiobarbituric acid values and odours. In fact they underwent a marked decrease in the ease with which they were oxidized by added Cu++, Fe++, or hemoglobin. This change preceded the protein denaturation that occurs in stored frozen muscle and appeared to be directly related to the formation of free fatty acids in the muscle. A similar change in the sensitivity to metal-induced oxidations could be produced in fresh, unfrozen muscle by the addition of mixed fatty acids prepared from several marine lipids.The addition of four pure saturated fatty acids had little or no effect on the development of rancidity in muscle, either in the presence or absence of added metal catalysts. Fish muscle appears to exert a protective action against the oxidation of added linolenic or linoleic acids. Unlike the mixed marine fatty acids, pure linoleic and linolenic acids did not suppress the development of metal-induced rancidities in fish muscle lipids.

scholarly journals ON THE PROTEIN DENATURATION OF FREEZE-DEHYDRATED FISH MUSCLE

1965 ◽  
Vol 31 (4) ◽  
pp. 297-301
Author(s):  
Noriyuki ENOMOTO ◽  
Shinichi TESHIMA ◽  
Yukio TOMIYASU
Keyword(s):  
Protein Denaturation ◽  
Fish Muscle

scholarly journals Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterusspp.) during frozen storage

2012 ◽  
Vol 10 (3) ◽  
pp. 243-250 ◽  
Author(s):  
R. Nopianti ◽  
N. Huda ◽  
I. Noryati ◽  
A. Fazilah ◽  
A.M. Easa
Keyword(s):  
Protein Denaturation ◽  
Frozen Storage

Functionality of Fish Muscle: Emulsification Capacity

1974 ◽  
Vol 31 (6) ◽  
pp. 1142-1144 ◽  
Author(s):  
E. A. Childs
Keyword(s):  
Fatty Acid ◽  
White Muscle ◽  
Frozen Storage ◽  
Fish Muscle ◽  
English Sole ◽  
Emulsification Capacity ◽  
In Vitro Exposure ◽  
Apparent Decrease ◽  
Emulsifying Capacity

The emulsification capacity of white muscle of Oregon groundfish was investigated — English sole, sand sole, petrale sole, lingcod, and orange rockfish emulsified 75–80 ml oil/g muscle. Little variation was found in the emulsifying capacity of samples from four catches spaced over a 3-mo period. Frozen storage (−40 C) caused no apparent decrease in emulsifying capacity even after 12 mo of storage. In vitro exposure to formaldehyde and Cu++ caused a decrease in emulsifying capacity, but Cu+ had no significant effect. The addition of 0.02% free fatty acid caused a > 20% increase in emulsifying capacity.

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