Premium
Changes in Electrophoretic Patterns of Gadoid and Non‐gadoid Fish Muscle during Frozen Storage
Author(s) -
RAGNARSSON KARL,
REGENSTEIN JOE M.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07890.x
Subject(s) - chemistry , fish <actinopterygii> , congelation , electrophoresis , food science , gel electrophoresis , whiting , muscle protein , fishery , biochemistry , chromatography , biology , anatomy , skeletal muscle , physics , thermodynamics
ABSTRACT Sodium dodecyl sulfate polyacrylamidc gel electrophoresis of fish muscle during frozen storage showed that a crosslinked protein of 280,000 daltons formed with gadoids, whereas this band did not occur with non‐gadoid fish species. For cod, 20 days at ‐7°C are needed for the crosslink to appear, whereas for whiting only 3 days arc needed. Formaldehyde (FA) may be responsible for the crosslinking. Adding ascorbic acid to cod mince prior to freezing accelerated dimcthylamine and FA formation during frozen storage and accelerated the formation of the crosslinked protein, while leaving cod fillets on ice for 10 days prior to freezing, reduced the Instron hardness and the crosslinked protein did not appear with 50 days of frozen storage at ‐7°C.