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| Effects of Different Freezing Methods on Myofibrillar Proteins from Prepared Fish Products during Storage |
| CHANG Yani, MA Lizhen, YANG Mei, WU Chenyan, YU Bin, LI Ling |
| 1.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin 300300, China |
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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 ℃.
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2019, Vol. 33 
