Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

被引：22

作者：

Kaale, Lilian Daniel ^{[1
,2
]}

Eikevik, Trygve Magne ^{[2
]}

机构：

[1] Univ Dar Es Salaam UDSM, Dept Chem & Min Engn, Dar Es Salaam, Tanzania

[2] Norwegian Univ Sci & Technol NTNU, Dept Energy & Proc Engn, N-7491 Trondheim, Norway

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 01期

关键词：

Superchilled storage; Crystallization; Salmon fish (Salmo salar); Proteins; ICE CRYSTALS; FISH MUSCLE; FILLETS; FROZEN; QUALITY; DENATURATION; FRESHNESS; SIZE; FOOD;

D O I：

10.1007/s13197-015-1979-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage.

引用

页码：441 / 450

页数：10

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