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Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze‐Thaw Cycles
Author(s) -
SRINIVASAN SUBRAMANIAN,
XIONG YOULING L.,
BLANCHARD SUZANNE P.,
TIDWELL JAMES H.
Publication year - 1997
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.1365-2621.1997.tb04381.x
Subject(s) - prawn , myofibril , denaturation (fissile materials) , chemistry , macrobrachium rosenbergii , myosin , sarcomere , food science , zoology , biology , fishery , biochemistry , myocyte , nuclear chemistry , endocrinology
Fresh prawns were subjected to five freeze‐thaw cycles (–29°C ⇄ 22°C) and associated physicochemical changes in muscle were determined. Shear force to break prawn tails was dependent on prawn size, more on weight (r = 0.75–0.81) than on diameter (r = 0.56–0.66). No change (P > 0.05) in shear force was observed in raw prawns after five freeze‐thaw cycles. However, shear force of cooked prawns decreased after three freeze‐thaw cycles which coincided with accelerated lipid oxidation in raw prawns. Electrophoretic analysis revealed gradual decreases in myosin, actin, and most other myofibrillar proteins with each successive freeze‐thaw cycle. Enthalpy of protein denaturation decreased from 16.6 J/g (fresh) to 13.5 J/g after one freeze‐thaw cycle with minor changes thereafter.