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Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns ( Macrobrachium rosenbergii )
Author(s) -
Srinivasan Subramanian,
Xiong Youling L,
Blanchard Suzanne P
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199709)75:1<37::aid-jsfa838>3.0.co;2-l
Subject(s) - prawn , macrobrachium rosenbergii , differential scanning calorimetry , congelation , chemistry , cryopreservation , food science , zoology , fishery , biology , thermodynamics , embryo , physics
Thermal stability of proteins in frozen and thawed freshwater prawns was measured by differential scanning calorimetry. The onset and peak melting temperatures corresponding to myosin denaturation, as well as total enthalpy of denaturation of prawn muscle, decreased after freezing–thawing treatments. There were no significant differences in the thermal properties of prawns with changes in the rate of freezing, ie blast (fast) vs still (slow) freezing. However, the thermal properties were influenced by the rate of thawing. Rapid thawing using a combination of microwave and tap water resulted in a lower ( P ⩽0·05) thermal stability of prawn proteins compared to slow (refrigeration) or moderately fast (tap water) thawing methods. Keeping prawn shells intact or not intact during freezing–thawing did not alter the thermal properties of the prawn proteins. © 1997 SCI.