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EFFECT OF FREEZING CONDITIONS ON THE QUALITY OF FROZEN FISH.

[In Japanese. / En japonais.]

Author(s) : FUKUDA Y.

Type of article: Article

Summary

THE EFFECT OF FREEZING CONDITIONS ON THE DENATURATION OF MYOFIBRILLAR PROTEIN IN FISH MUSCLES WERE STUDIED. SINCE THE INACTIVATION OF MYOFIBRILLAR PROTEIN CALCIUM-ATPASE WAS A FIRST ORDER PROCESS, THE RATE CONSTANTS OF INACTIVATION AT THE RESPECTIVE FROZEN STORAGE TEMPERATURES WERE CALCULATED. THE DIFFERENCES IN THE STABILITY OF MYOFIBRILLAR PROTEIN IN FISH SPECIES AND THE EFFECTS OF PRETREATMENT ON FISH MUSCLE WERE ESTIMATED. THE RESULTS OF COMPARISON BETWEEN SEVERAL FISH SPECIES SUGGEST THAT THERE IS RELATIONSHIP BETWEEN THE STABILITY OF MYOFIBRILLAR PROTEIN DURING FROZEN STORAGE AND ITS THERMOSTABILITY. THE DENATURATION OF MYOFIBRILLAR PROTEIN IN FISH MUSCLES DUE TO FLUCTUATING FROZEN STORAGE TEMPERATURES OCCURRED MORE RAPIDLY THAN AT CONSTANT STORAGE TEMPERATURE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-1046
  • Languages: Japanese
  • Source: Refrigeration - vol. 61 - n. 699
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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