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

被引：0
作者：
Lilian Daniel Kaale
Trygve Magne Eikevik
机构：
[1] University of Dar es Salaam (UDSM),Department of Chemical and Mining Engineering
[2] Norwegian University of Science and Technology (NTNU),Department of Energy and Process Engineering
来源：
Journal of Food Science and Technology | 2016年 / 53卷
关键词：
Superchilled storage; Crystallization; Salmon fish (; ); Proteins;
D O I：
暂无
中图分类号：
学科分类号：
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.
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页码：441 / 450
页数：9
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