Changes in Electrophoretic Patterns of Gadoid and Non-gadoid Fish Muscle during Frozen Storage

1989 ◽  
Vol 54 (4) ◽  
pp. 819-823 ◽  
Author(s):  
KARL RAGNARSSON ◽  
JOE M. REGENSTEIN
Keyword(s):  
Frozen Storage ◽  
Fish Muscle ◽  
Electrophoretic Patterns

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.

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

2011 ◽  
Vol 46 (4) ◽  
pp. 724-731 ◽  
Author(s):  
Berna Özalp Özen ◽  
Mine Eren ◽  
Aslıhan Pala ◽  
İlknur Özmen ◽  
Ayla Soyer
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Minced Fish

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

Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

2005 ◽  
Vol 220 (5-6) ◽  
pp. 514-519 ◽  
Author(s):  
Manuel Pazos ◽  
Ma Jesús González ◽  
José Manuel Gallardo ◽  
Josep Lluís Torres ◽  
Isabel Medina
Keyword(s):  
Antioxidant System ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Grape Polyphenols ◽  
Endogenous Antioxidant

Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza

1999 ◽  
Vol 5 (6) ◽  
pp. 493-499 ◽  
Author(s):  
C. Alvarez ◽  
A. Huidobro ◽  
M. Tejada ◽  
I. Vázquez ◽  
E. De Miguel ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Protein Solubility ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Muscle Proteins ◽  
Covalent Bonds ◽  
Frozen Fish

Differences between fresh and frozen hake muscle in which proteins were highly aggregated during frozen storage, and their relationship with nutritional quality are evaluated. The differences between fresh and frozen muscle proteins were studied on the basis of protein solubility, type and state of muscle aggregation and amino acid composition. Nutritional value was determined by nitrogen bal ance and amino acid composition in the blood. The high level of aggregation in the frozen muscle was due mainly to disulfide and other covalent bonds. Lysine diminished in frozen muscle and in plasma. Although in frozen fish muscle, proteins were highly aggregated even by disulfide and non- disulfide covalent bonds, nitrogen balance in fresh and frozen fish was similar.

Effects of Long-Term Frozen Storage on Electrophoretic Patterns, Immunoreactivity, and Pepsinin VitroDigestibility of Soybean (Glycine max L.) Proteins

2009 ◽  
Vol 57 (4) ◽  
pp. 1312-1318 ◽  
Author(s):  
Shridhar K. Sathe ◽  
Girdhari M. Sharma ◽  
Harshal H. Kshirsagar ◽  
Mengna Su ◽  
Kenneth H. Roux
Keyword(s):  
Glycine Max ◽  
Frozen Storage ◽  
Electrophoretic Patterns ◽  
Glycine Max L ◽  
L Proteins
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