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PHYSICOCHEMICAL AND BIOCHEMICAL CHANGES IN WHOLE LIZARDFISH ( SAURIDA MICROPECTORALIS ) MUSCLES AND FILLETS DURING FROZEN STORAGE
Author(s) -
LEELAPONGWATTANA KITTIMA,
BENJAKUL SOOTTAWAT,
VISESSANGUAN WONNOP,
HOWELL NAZALIN K.
Publication year - 2005
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2005.00028.x
Subject(s) - trimethylamine , chemistry , dimethylamine , food science , denaturation (fissile materials) , biochemistry , nuclear chemistry
The physicochemical and biochemical changes in whole lizardfish ( Saurida micropectoralis ) muscles and its fillets kept in air and under vacuum during frozen storage at −20C for 24 weeks were investigated. The formaldehyde (FA) and dimethylamine contents increased with a concomitant decrease in trimethylamine‐ N ‐oxide (TMAO) content as the storage time increased ( P < 0.05). The Ca 2+ –adenosine 5′‐triphosphatase activity continuously decreased with a coincidental decrease in salt‐soluble fraction. The disulfide bonds were increasingly formed throughout the storage ( P < 0.05). The surface hydrophobicity increased and reached the maximum at week 12 with a subsequent decrease up to the end of storage. In general, the higher changes were observed in samples kept under vacuum than those kept in air. With the same atmosphere used, the whole fish showed slightly higher changes than the fillets. A marked increase in TMAO demethylase (TMAOase) activities was observed up to 12 weeks, followed by the continuous decrease up to 24 weeks of storage. The produced FA might play an important role in inducing protein denaturation and/or aggregation in lizardfish. The TMAOase activity as well as the FA formation could be reduced to some extent with the removal of internal organs and storage in the presence of oxygen. However, a detrimental effect of oxygen, especially on the promotion of lipid oxidation, would be an obstacle.