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The impact of recrystallisation on the freeze‐thaw cycles of red seabream ( Pagrus major ) fillets
Author(s) -
Cao Minjie,
Wang Jing,
Cao Ailing,
Shiuan David,
Guan Rongfa,
Cai Luyun,
Wang Yanbo
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14039
Subject(s) - pagrus major , moisture , chemistry , fillet (mechanics) , water content , protein tertiary structure , food science , crystallography , biophysics , materials science , biochemistry , fishery , biology , fish <actinopterygii> , composite material , geotechnical engineering , organic chemistry , engineering
Summary Recrystallisation often occurs in the freeze‐thaw cycles and results in poor food quality. This study was undertaken to analyse the effects of recrystallisation on the changes of protein conformation and moisture migration within red seabream fillets after the freeze‐thaw cycles. The UV second‐derivative spectroscopy, intrinsic fluorescence measurement and Raman spectroscopy were employed to evaluate the protein conformational changes. The Low‐field NMR spectra analysis was used to evaluate moisture migration. The results indicated that the freeze‐thaw cycles altered the secondary and tertiary structure of proteins. It was noticed that interactions between water and protein molecules were decreased gradually and eventually induced the thermal instability of the myosin molecules. The immobilised water content declined and the free water content increased. There were significant destructions in fillet muscle microstructure. These observations unambiguously reflect how the recrystallisations affect the protein conformation and moisture migration patterns of red seabream fillets during freeze‐thaw cycles.