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Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus).

Author(s) : CHEVALIER D., SEQUEIRA-MUNOZ A., LE BAIL A., et al.

Type of article: Article

Summary

One hundred g samples of packaged turbot fillets were frozen either by pressure release, i.e. Pressure Shift Freezing (PSF, 140 MPa, -14 °C) or by air-blast (ABF, -20 °C), and were then stored at -20 °C for 75 days. Changes in protein stability, texture, TBA number, free fatty acid content and colour were investigated. Important changes in extractability of salt soluble proteins were observed 2 days after freezing for pressure shift frozen samples associated with increased toughness of these samples as compared to non frozen samples. These modifications were correlated with a decrease in viscosity of the salt soluble protein extract of pressure shift frozen samples and with a significant decrease in the intensity of the myosin heavy chain showed by electrophoresis. Air-blast freezing induced lower changes in protein extractability but the toughness of fillets frozen by this process increased with storage time and was significantly higher than that of pressure shift frozen samples after 75 days. Free fatty acid contents were unaffected.

Details

  • Original title: Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus).
  • Record ID : 2002-2028
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 8
  • Publication date: 2001

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