scholarly journals Studies on the control of denaturation of fish muscle proteins during frozen storage. V. Technological application of cryoprotective substances on the frozen minced fish meat.

1975 ◽  
Vol 41 (7) ◽  
pp. 779-786 ◽  
Author(s):  
Satochi NOGUCHI ◽  
Ekisei SHINODA ◽  
Juichiro J. MATSUMOTO
Keyword(s):  
Frozen Storage ◽  
Fish Muscle ◽  
Technological Application ◽  
Muscle Proteins ◽  
Fish Meat ◽  
Minced Fish

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

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.

scholarly journals Studies on Control of the Denaturation of the Fish Muscle Proteins during the Frozen Storage-I

1970 ◽  
Vol 36 (10) ◽  
pp. 1078-1087 ◽  
Author(s):  
Satoshi NOGUCHI ◽  
Juichiro J. MATSUMOTO
Keyword(s):  
Frozen Storage ◽  
Fish Muscle ◽  
Muscle Proteins

scholarly journals Studies on the Control of the Denaturation of the Fish Muscle Proteins during Frozen Storage-II

1971 ◽  
Vol 37 (11) ◽  
pp. 1115-1122 ◽  
Author(s):  
Satoshi NOGUCHI ◽  
Juichiro J. MATSUMOTO
Keyword(s):  
Frozen Storage ◽  
Fish Muscle ◽  
Muscle Proteins

scholarly journals Behaviour of muscle protein fractions of broilers during freezing and frozen storage

1963 ◽  
Vol 35 (3) ◽  
pp. 92-104
Author(s):  
R. R. Linko ◽  
O. E. Nikkilä
Keyword(s):  
Muscle Protein ◽  
Binding Capacity ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Protein Fractions ◽  
Prolonged Storage ◽  
Muscle Proteins ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Sarcoplasmic Protein

A method has been introduced for the analysis of protein fractions in chicken, in analogy with similar fractionation used for fish muscle proteins. The percentage figures for the most important protein fractions in the breast muscle of 9-week-old broilers were found to be: sarcoplasmic protein 30, »myosin» 59, giving a total of soluble proteins of 89, and stroma proteins 11 per cent. This method was applied to follow possible changes in the solubility of »myosin» during post-mortem aging and subsequent freezing and frozen storage. At the same time, there were determined the pH and water-binding capacity. Organoleptic evaluation was used as a check. It was found that the solubility of »myosin» was lowered only in broilers frozen without aging, after 1 month of storage. Simultaneously, water-binding capacity was lowered, and the meat proved tough by organoleptic test. Prolonged frozen storage, by contrast, caused no loss in solubility of »myosin». The water-binding capacity was lowered after prolonged storage, particularly in broilers frozen without aging.

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