Abstract：In an attempt to explore the effects of different freezing methods on the quality of prepared fish products as a function of storage time, myofibrillar proteins from prepared fish products frozen at ?80 (quick), ?30 (medium) or ?18 ℃ (slow) were extracted during storage and parameters related to protein denaturation were measured. Besides, the odor was analyzed by an electronic nose. The results showed that for all three freezing treatments, myofibrillar proteins were oxidized to different extents with the prolongation of storage time, as indicated by increased protein carbonyl content and surface hydrophobicity as well as decreased active sulfhydryl group content, emulsifying capacity and emulsion stability. More serious denaturation of myofibrillar proteins occurred at higher freezing temperature. The odor changed only slightly during storage at ?30 or ?80 ℃, but changed greatly at ?18 ℃.
常娅妮，马俪珍，杨 梅，吴晨燕，于 斌，李 玲. 不同冷冻方式对调味鱼贮藏期间肌原纤维蛋白的影响[J]. 肉类研究, 2019, 33(10): 63-68.
CHANG Yani, MA Lizhen, YANG Mei, WU Chenyan, YU Bin, LI Ling. Effects of Different Freezing Methods on Myofibrillar Proteins from Prepared Fish Products during Storage. Meat Research, 2019, 33(10): 63-68.
2019, Vol. 33 
