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Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments
Author(s) -
LeBLANC EILEEN L.,
LeBLANC RAYNALD J.
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.tb07892.x
Subject(s) - gadus , myofibril , chemistry , high performance liquid chromatography , chromatography , sarcoplasm , fish fillet , fillet (mechanics) , food science , biochemistry , fishery , biology , fish <actinopterygii> , materials science , endoplasmic reticulum , composite material
ABSTRACT Myofibrillar, sarcoplasmic (SAR) and total extractable proteins (TEP) were isolated from the same lot of frozen cod ( Gadus morhua ) fillets stored at ‐30°C, ‐22°C, ‐15°C, and ‐12°C and a simulated industrial fluctuating temperature (SIFT) program. HPLC and SDS‐PAGE showed that myofibrillar and SAR of the fillets stored at ‐12°C and ‐15°C exhibited low and high molecular weight changes similar to the SIFT. A new indicator of myofibrillar frozen storage quality was developed using SDS‐PAGE. TEP profiles by HPLC were time and temperature dependent. These observations by SDS‐PAGE and HPLC were further evidence that changes in frozen stored cod muscle were partially due to covalent S‐S crosslinking.