Protein Extracts and Aggregates Forming in Minced Cod (Gadus morhua) during Frozen Storage

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 10, 1996, Pages 3308-3314

  Tejada, M ^a   Careche, M ^a   Torrejon P ^a   Del Mazo, M L ^a   Solas, M T ^b   Garcia M L ^b   Barba, C ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Actomyosin; Aggregation; Cod; Frozen storage; Gadus morhua; Microstructure; Mince

Indexed keywords

GADUS MORHUA;

EID: 0000874834     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960158w     Document Type: Article

References (25)

1. AOAC. In Official Methods of Analysis, 14th ed.; Association of Official Analytical Chemists: Washington, D.C., 1984.
2. Connell, J. J. The role of formaldehyde as a protein crosslinking agent acting during the frozen storage of cod. J. Sci. Food Agric. 1975, 26, 1925-1929.
3. Dingle, J. R.; Hines, J. A. Protein instability in frozen flesh from fillets and frames of several comercial Atlantic fishes during storage at -5 °C. J. Fish. Res. Board Can. 1975, 32, 775-783.
4. Dingle, J. R.; Keith, R. A.; Lall, B. Protein instability in frozen storage induced in minced muscle of flatfishes by mixture with muscle of red hake. Can. Inst. Food Sci. Technol. J. 1977, 10, 143-146.
5. Gill, T. A.; Keith, R. A.; Smith Lall, B. Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins. J. Food Sci. 1979, 44, 661-667.
6. Haard, N. F. Biochemical reactions in fish muscle during frozen storage. In Seafood Science and Technology; Bligh, G., Ed.; Fishing News Books: London, 1992.
7. Hames, B. D. An introduction to polyacrylamide gel electrophoresis. In Gel Electrophoresis of Proteins. A Practical Approach; Hames B. D., Rickwood, D., Eds.; IRL Press: Oxford, U.K., 1985.
8. Hultin, H. O. Trimethylamine-N-oxide (TMAO) demethylation and protein denaturation in fish muscle. In Advances in Seafood Biochemistry: Composition and Quality; Flick, G. J., Martin, R. E., Eds.; Technomic Publishing: Lancaster, PA, 1992; pp 25-42.
9. Jarenbäck, L.; Liljemark, A. Ultrastructural changes during frozen storage of cod (Gadus morhua L.) II. Structure of extracted myofibrillar proteins and myofibril residues. J. Food Technol. 1975, 10, 309-325.
10. Kawashima, M.; Arai, K.; Saito, T. Studies on muscular proteins of fish. IX. An attempt on quantitative determination of actomyosin in frozen "surimi" from Alaska pollack. Bull. Jpn. Soc. Sci. Fish. 1973, 39, 207-214.
11. Laird, W. M.; Mackie, I. M. Protein changes during frozen storage of cod. In Advances in the Refrigerated Treatment of Fish; Refrigeration Science and Technology, I. I. R. Commissions C2, D1, D2, D3: Boston, MA, 1981; pp 349-355.
12. Laird, W. M.; Mackie, I. M.; Hattula, T. Studies of the changes in the proteins of cod-frame minces during frozen storage at -15 °C. In Advances in fish science and technology; Jubilee conference of the Torry Research Station, Aberdeen, U.K., 1979; Connell, J. J., staff of Torry Research Station, Eds.; Fishing News Books: Surrey, U.K., 1980; pp 428-434.
13. LeBlanc, E. L.; LeBlanc, R. J. Separation of cod (Gadus morhua) fillet proteins by electrophoresis and HPLC after various frozen storage treatments. J. Food Sci. 1989, 54, 827-834.
14. Lim, H.; Haard, N. F. Protein insolubilization in frozen Greenland halibut. J. Food Biochem. 1984, 8, 163-187.
15. Mackie, I. M. The effects of freezing on flesh proteins. Food Rev. Int. 1993, 9, 575-610.
16. Matsumoto, J. J.; Noguchi, S. F. Cryostabilization of Protein in Surimi. In Surimi Technology; Lanier, T. C., Lee, C. M., Eds.; Dekker: New York, 1992; pp 357-388.
17. Matthews, A. D.; Park, G. R.; Anderson, E. M. Evidence for the formation of covalent cross-linked myosin in frozenstored cod minces. In Advances in Fish Science and Technology, Jubilee conference of the Torry Research Station, Aberdeen, UK., Connell, J. J., staff of Tony Research Station, Eds.; Fishing News Books: Surrey, U.K., 1980.
18. Ohnishi, M.; Rodger, G. W. Analysis of the salt-soluble protein fraction of cod muscle by gel filtration. In Advances in Fish Science and Technology, Jubilee Conference of the Torry Research Station, Aberdeen, U.K., 1979; Connell, J. J., staff of Torry Research Station, Eds.; Fishing News Books: Surrey, U.K., 1980; pp 422-428.
19. Owusu-Ansah, Y. J.; Hultin, H. O. Chemical and physical changes in red hake fillets during frozen storage. J. Food Sci. 1986, 51, 1402-1406.
20. Phast-system users manual. Pharmacia LKB Biotechnology AB: Uppsala, Sweden, 1990.
21. Ragnarsson, K.; Regenstein, J. M. Changes in electrophoretic patterns of gadoid and non-gadoid fish muscle during frozen storage. J. Food Sci. 1989, 54, 819-823.
22. Rehbein, H.; Karl, H. Solubilization of fish muscle proteins with buffers containing sodium dodecyl sulphate. Z. Lebensm.-Unters. -Forsch. 1985, 180, 373-378.
23. Seki, N.; Arai, K. Gel filtration and electrophoresis of fish myofibrillar proteins in the presence of sodium dodecyl sulfate. Bull. Jpn. Soc. Sci. Fish. 1974, 40, 1187-1194.
24. Sikorski, Z. E.; Kolakowska, A. Changes in proteins in frozen stored fish. In Seafood proteins; Sikorski, Z. E., Sun Pan, B., Shahidi, F., Eds.; Chapman and Hall: New York, 1994.
25. Umemoto, S.; Kanna, K.; Iwata, K. Studies on the quality of frozen stored Alaska pollack-II. Changes in extractable protein of surimi during cold storage. Bull. Jpn. Soc. Sci. Fish. 1971, 37, 1100-1104.