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Species specificity in cryostability of fish myofibrillar protein.

Author(s) : FUKUDA Y., OKAZAKI E., ARAI K. I.

Summary

Effects of temperature on the quality of frozen-stored fish regarding as the denaturation of myofibrillar protein in it, was studied in terms of the first-order rate constant (KD) of inactivation of myofibrillar Ca-ATPase. The fish muscle from seven species were stored at different temperatures between -15 and -40 °C, and subjected to the assay of myofibrillar Ca-ATPase activity in it, on the lapse of the frozen storage period. The KD was shown to increase exponentially with the rise of frozen-storage temperature in all the case of fish species. The rate of increase in the KD caused by the rise of frozen-storage temperature is in the increasing order from bigeye-tuna < tilapia < chub mackerel < Japanese sardine < chum salmon < walleye Pollack < pectoral rattail (deep sea fish). This order meant that the myofibrillar protein of bigeye-tuna is the most stable and that pectoral rattail is the most unstable among fish species examined. It is also shown that the higher the temperature for frozen storage, the greater the species deference is in the level of KD, whereas when the temperature becomes lower, the KD decreased almost the similar low level. These results manifested that the fish myofibrillar protein turned to very stable at -40 °C and below without relation to the fish species. The comparison of Arrhenius plots for the KD among fish species indicated that there was a trend suggesting when becoming lower the habitat water temperature of the fish, the lower the cryostability of its myofibrillar protein, whereas when the higher the habitat temperature of the fish, the higher the cryostability of myofibrillar protein in it.

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Details

  • Original title: Species specificity in cryostability of fish myofibrillar protein.
  • Record ID : 2005-0290
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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