Changes in structural and functional attributes of fish mince proteins in presence of cosolvent during frozen storage

International Journal of Food Properties

Volumn 10, Issue 1, 2007, Pages 47-59

  Mathew, Sijo ^a   Prakash, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

ATPase activity; Cosolvents; Cryoprotection; Fish protein; Functional properties

Indexed keywords

ALCOHOLS; CONFORMATIONS; EMULSIONS; ENZYME KINETICS; FOOD PRESERVATION; PROTEINS;

ATPASE; CRYOPROTECTION; FISH PROTEIN; FROZEN STORAGE; MANNITOL; THERMAL DENATURATION;

MEATS;

SARDINELLA LONGICEPS;

EID: 33847117326     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600684252     Document Type: Article

References (22)

1. Park, Y.; Kelleher, S.D.; McClements, D.J.; Decker, E.A. Incorporation and Stabilization of Omega-3 Fatty Acids Insurimi Made from Cod (Gadus Morhua). Journal of Agricultural and Food Chemistry 2004, 52, 597-601.
2. Mac Donald, G.A.; Lanier, T.C.; Carvajul, P.A. Stabilization of Proteins in Surimi. In Surimi and Surimi Sea food: Park, J.W.; Ed; Marcel Dekker: New York, 2000; 91-125.
3. Benjakul, S.; Visessanguan, W.; Thongkaew, C.; Tanaka, M. Comparative Study on Physicochemical Changes of Muscle Proteins from Some Tropical Fish During Frozen Storage. Food Research International 2003, 36, 787-795.
4. Mathew, S.; Prakash, V. Polyhydric Alcohols Mediated Inhibition of Calcium Activated Adenosine Triphosphatase Activity of Fish Skeletal Muscle Actomyosin. International Journal of Food Properties 2005, 8 (2), 255-265.
5. Perry, S.V. Myosin Adenosine Triphosphatase. Methods in Enzymology 1995, 2, 582-588.
6. Taussky, H.H.; Shorr, E.A. Microcalorimetric Method for Determination of Inorganic Phosphorous. Journal of Biological Chemistry 1953, 202, 675-685.
7. Pearce, K.N.; Kinsella, J.E. Emulsifying Properties of Proteins: Evaluation of Turbidimetric Techniques. Journal of Agricultural and Food Chemistry 1978, 26, 716-723.
8. Lowry, O.H.; Rosebrough, N.J.; Farr, A.C.; Randall, R.J. Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry 1951, 193, 265-275.
9. Pace, C.N.; Scholtz, J.M. Measuring the Conformational Stability of a Protein, In Protein Structure a Practical Approach; Creighton, T.E.; Ed; Oxford University Press: New York, 1997; 299-321.
10. Laemmlli, U.K. Cleavage of Structural Protein during Assembly of the Head Bacteriophage T4. Nature 1970, 227, 680-685.
11. Ramirez, J.A.; Martin-Polo, M.O.; Bandman, E. Fish Myosin Aggregation as Affected by Freezing and Initial Physical State. Journal of Food Science 2000, 65, 556-560.
12. Sultanbawa, Y.; Li-Chan, E.C.Y. Structural Changes in Natural Actomyosin and Surimi from Ling Cod (Ophiodon elongatus) during Frozen Storage in the Absence or Presence of Cryoprotectants. Journal of Agricultural and Food Chemistry 2001, 49, 4716-4725.
13. Mackie, I.M. The Effect of Freezing on Flesh Proteins. Food Reviews International 1993, 9, 575-610.
14. Lian, P.Z.; Lee, C.M.; Hufnagel, L. Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients. Journal of Food Science 2000, 65, 1117-1123.
15. Mazo, M.L.; Torrejon, P.; Careche, M.; Tejada, M. Characteristics of the Salt Soluble Fraction of Hake (Merluccius merluccius) Fillets Stored at-20°C and -30°C. Journal of Agricultural and Food Chemistry 1999, 47, 1372-1377.
16. Chen, H. Thermal Stability and Gel Forming Ability of Shark Muscle as Related to Ionic Strength. Journal of Food Science 1995, 60, 1237-1240.
17. Zhang, J.; Farkas, B.E.; Hale, S.A. Thermal Properties of Skipjack Tuna (Katsuwonuspelamis). International Journal of Food Properties 2001, 4 (1), 81-90.
18. Sano, T.; Noguchi, S.F.; Matsumoto, J.J.; Tsuchiya, T. Effect of Ionic Strength on Dynamic Viscoelastic Behavior of Myosin During Thermal Gelation. Journal of Food Science 1990, 55, 51-55.
19. Gao, J.C.; Piggot, G.M.; Reine, B. Gelforming Additive Effects on Properties of Thermally Induced Minced Fish Gel. Journal of Food Science 1999, 64, 414-417.
20. Carrillo-Nava, E.; Dohnal, V.; Costas, M. Modeling Gibbs Energies of Solution for a Non-Polar Solute in Aqueous Solutions of the Protein Stabilizers Glycerol and Ethylene Glycol. Biophysical Chemistry 2004, 107, 19-24.
21. McClements, D.J. Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents. Critical Reviews in Food Science and Nutrition 2002, 42, 417-471.
22. Jiang, S.T.; Hwang, B.O.; Tsao, C.T. Effect of Adenosine Nucleotides and Their Derivatives on Denaturation of Myofibrillar Proteins in vitro During Frozen Storage at -20°C. Journal of Food Science 1987, 52, 117-123.