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

scholarly journals Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112529
Author(s):  
Mingming Zhu ◽  
Juan Zhang ◽  
Lingxia Jiao ◽  
Changming Ma ◽  
Zhuangli Kang ◽  
...  
Keyword(s):  
Protein Denaturation ◽  
Frozen Storage ◽  
Longissimus Dorsi

Effect of Frozen Storage Time on the Lipid Deterioration and Protein Denaturation During Caspian Sea White Fish (Rutilus frisi kutum)

2008 ◽  
Vol 3 (6) ◽  
pp. 404-409 ◽  
Author(s):  
A. Keyvan ◽  
S. Moini ◽  
N. Ghaemi ◽  
A.A. Haghdoost ◽  
S. Jalili ◽  
...  
Keyword(s):  
Caspian Sea ◽  
Storage Time ◽  
Protein Denaturation ◽  
Frozen Storage

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

Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage

2006 ◽  
Vol 72 (2) ◽  
pp. 421-428 ◽  
Author(s):  
Yaowalux RUTTANAPORNVAREESAKUL ◽  
Kingduean SOMJIT ◽  
Akinori OTSUKA ◽  
Kenji HARA ◽  
Kiyoshi OSATOMI ◽  
...  
Keyword(s):  
Protein Denaturation ◽  
Protein Hydrolysate ◽  
Frozen Storage ◽  
Shrimp Head ◽  
Gel Forming Ability ◽  
Head Protein

Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage

1996 ◽  
Vol 2 (2) ◽  
pp. 79-86 ◽  
Author(s):  
M. Dondero ◽  
M. Araya ◽  
E. Curotto
Keyword(s):  
Protein Denaturation ◽  
Protein Solubility ◽  
Control Sample ◽  
Frozen Storage ◽  
Calcium Atpase ◽  
Freezing Process ◽  
Jack Mackerel ◽  
Milk Whey ◽  
Trachurus Murphyi ◽  
Dsc Thermograms

Protein denaturation during frozen storage at -18 "C for 16 weeks was studied in jack mackerel ( Trachurus murphyi) actomyosin. The cryoprotective effect of different additives was evaluated at a level of 8°/, (w/w): sucrose/sorbitol (1:1), maltodextrin 25 DE, milk whey and sodium lactate. The results were compared with a control sample without additives. The decrease in protein solubility and calcium ATPase activity confirmed that protein denaturation occurred both during the freezing process and during frozen storage. Higher losses were observed after one week at -18 °C. Sucrose/sorbitol and maltodextrin 25 DE were the best cryoprotectants. DSC thermograms showed two endothermic transitions with Tmax at 46.8 °C and 68.9 °C assigned to myosin and actin respectively. The best cryoprotective effect was achieved with sucrose/sorbitol and maltodextrin 25 DE. These additives showed Tmax and Δ H values for myosin and actin significantly higher than the control.

Sign in / Sign up

Export Citation Format

Share Document