Premium
Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets
Author(s) -
Jittinandana S.,
Kenney P.B.,
Slider S.D.
Publication year - 2003
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.1365-2621.2003.tb09626.x
Subject(s) - cryoprotectant , chemistry , myofibril , solubility , denaturation (fissile materials) , myosin , rainbow trout , phosphate , sorbitol , food science , sucrose , congelation , chromatography , biochemistry , cryopreservation , fish <actinopterygii> , nuclear chemistry , organic chemistry , fishery , embryo , physics , biology , thermodynamics
Stabilization of trout myofibrillar proteins during −20°C, 90‐d storage and after soaking fillets in water, 8.0% sucrose/sorbitol, or 1.0% sodium lactate was investigated with or without 0.5% phosphate and with or without 0.05% MgCl 2 . Fillets not soaked were the control. Compared with the control, cryoprotectants increased total protein and myofibrillar protein solubility; decreased surface hydrophobicity, total, free, and disulfide sulfhydryl content, and myosin susceptibility to thermal denaturation. There were no differences in total protein solubility and actin susceptibility to thermal denaturation between cryoprotectants and the water treatment. Phosphate minimized frozen storage effects on actin solubility and reduced protein surface hydrophobicity and myosin susceptibility to thermal denaturation, while MgCl 2 increased the negative effects of frozen storage.