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CHANGES IN ELECTROPHORETIC PATTERNS OF GADOID AND NON-GADOID FISH MUSCLE DURING FROZEN STORAGE.

Author(s) : RAGNARSSON K., REGENSTEIN J. M.

Type of article: Article

Summary

SODIUM DODECYL SULFATE POLYACRYLAMIDE GEL ELECTROPHORESIS OF FISH MUSCLE DURING FROZEN STORAGE SHOWED THAT A CROSSLINKED PROTEIN OF 280,000 DALTONS FORMED WITH GADOIDS, WHEREAS THIS BAND DID NOT OCCUR WITH NON-GADOID FISH SPECIES. FOR COD, 20 DAYS AT 266 K (-7 DEG C) ARE NEEDED FOR THE CROSSLINK TO APPEAR, WHEREAS FOR WHITING ONLY 3 DAYS ARE NEEDE. FORMALDEHYDE (FA) MAY BE RESPONSIBLE FOR THE CROSSLINKING. ADDING ASCORBIC ACID TO COD MINCE PRIOR TO FREEZING ACCELERATED DIMETHYLAMINE AND FA FORMATION DURING FROZEN STORAGE AND ACCELERATED THE FORMATION OF THE CROSSLINKED PROTEIN, WHILE LEAVING COD FILLETS ON ICE FOR 10 DAYS PRIOR TO FREEZING, REDUCED THE INSTRON HARDNESS AND THE CROSSLINKED PROTEIN DID NOT APPEAR WITH 50 DAYS OF FROZEN STORAGE AT 266 K.

Details

  • Original title: CHANGES IN ELECTROPHORETIC PATTERNS OF GADOID AND NON-GADOID FISH MUSCLE DURING FROZEN STORAGE.
  • Record ID : 1990-1121
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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