Effect of Storage Temperature on Protein Characteristics and Sensory Quality of Frozen Catfish Fillets

被引：0
|
作者：
Liu X. [1 ]
Peng H. [2 ]
Li Y. [1 ]
Zhou J. [1 ]
Zhao J. [1 ]
机构：
[1] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing
[2] College of Food Science and Technology, Shanghai Ocean University, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 01期
关键词：
Channel catfish fish; Frozen storage; Protein oxidation; Quality; Temperature;
D O I：
10.16429/j.1009-7848.2019.01.019
中图分类号：
学科分类号：
摘要：
Different freezing storage temperature (-20, -30, -40℃) were used to study their effects on the protein characteristics and sensory quality of channel catfish fillets during the storage period. The results showed pH value, Ca 2+ -ATPase activity and total sulfhydryl content in catfish were decreased during the frozen storage, while surface hydrophobicity increased. Changes of each index in the sample stored at -40℃ were significantly lower than those stored at -20℃, and the lower the frozen storage temperature was, the quicker the changes of the index became. SDS-PAGE electrophoresis results showed that myofibrillar presented a certain degree of degradation. The change of the characteristics of the myofibrillar protein also caused the changes of the texture and color properties, including hardness, elasticity, chewiness and whiteness, which had significant effects on the quality of the product. According to the results of scanning electron microscopy (SEM), the transformation of muscle fibers was observed during the frozen storage. The tissue structure remained better at -40℃ than at higher temperatures. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：141 / 147
页数：6
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