Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins

LWT

Volumn 41, Issue 3, 2008, Pages 460-468

  Choi, Y J ^a   Lin, T M ^b   Tomlinson, K ^b   Park, J W ^b  

^a Gyeongsang National University   (South Korea)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Chilling water; Fish; Salt; Surimi

Indexed keywords

CONCENTRATION (PROCESS); FISH; SODIUM CHLORIDE; THERMAL EFFECTS; WATER;

CHILLING WATER; SURIMI;

PROTEINS;

EID: 36349008190     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.016     Document Type: Article

References (38)

1. An H., Peters M.Y., Seymour T.A., and Morrissey M.T. Isolation and activation of cathepsin l-inhibitor complex from Pacific whiting (Merluccius productus). Journal of Agricultural and Food Chemistry 43 (1995) 327-330
2. An H., Weerasinghe V., Seymour T.A., and Morrissey M.T. Cathepsin degradation of Pacific whiting surimi proteins. Journal of Food Science 59 (1994) 1013-1017
3. AOAC (1990). Official methods of analysis (15th ed.) (p. 931). Washington, DC: Association of Official Analytical Chemists.
4. Arai S. Method for depressing the freezing point and stabilizing the supercooled state. In: Kozima T.T. (Ed). Superchilling (subzero temperature) storage of fish (1986), Hangseongsahusanggak, Tokyo 62-69
5. Benjakul S., Seymour T.A., Morrissey M.T., and An H. Physicochemical changes in Pacific whiting muscle proteins during iced storage. Journal of Food Science 62 (1997) 729-733
6. Chen M.T., Ockerman H.W., Cahill V.R., Plimpton R.F., and Parrett N.A. Solubility of muscle proteins as a result of autolysis and microbiological growth. Journal of Food Science 46 (1981) 1139-1143 1158
7. Cho, K. O. (1994). Theory and practice of frozen food (pp. 86-90). Seoul, Korea: Yurimmoonhwasa.
8. Choi Y.J., Cho Y.J., and Lanier T.C. Purification and characterization of proteinase from Atlantic menhaden muscle. Journal of Food Science 64 (1999) 772-775
9. Gill C.O., and Penney N. Bacterial penetration of muscle tissue. Journal of Food Science 47 (1982) 690-691
10. Gill T. Nucleotide-degrading enzymes. In: Haard N.F., and Simpson B.K. (Eds). Seafood enzymes (2000), Marcel Dekker Inc, New York 37-68
11. Hwang G.C., Ushio H., Watabe S., Iwamoto M., and Hashimoto K. The effect of thermal acclimation on rigor mortis progress of carp stored at different temperatures. Nippon Suisan Gakkaishi 57 (1991) 541-548
12. Iwamoto M., Yamanaka H., Watabe S., and Hashimoto K. Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. Journal of Food Science 52 (1987) 1514-1517
13. Katoh N., Uchiyama S., Tsukamoto S., and Arai K. A biochemical study on fish myopfibrillar ATPase. Bulletin of the Japanese Society of Scientific Fisheries 43 (1977) 857-867
14. Kocher P.N., and Foegeding E.A. Microcentrifuge-based method for measuring water-holding of protein gels. Journal of Food Science 58 (1993) 1040-1046
15. Laemmli U.K. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
16. Lin T.M., and Park J.W. Protein solubility in Pacific whiting affected by proteolysis during storage. Journal of Food Science 61 (1996) 536-539
17. Lin T.M., and Park J.W. Extraction of proteins from Pacific whiting mince at various washing conditions. Journal of Food Science 61 (1996) 432-438
18. MacDonald G.A., Lelievre J., and Wilson N.D.C. Strength of gels prepared from washed and unwashed minces of hoki (Macruronus novaezelandiae) stored in ice. Journal of Food Science 55 (1990) 976-978 982
19. Morrissey M.T., Wu J.W., Lin D., and An H. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. Journal of Food Science 58 (1993) 1050-1054
20. Ohtake S. Freezing point measurement methods and conditions to achieve supercooling. In: Kozima T.T. (Ed). Superchilling (subzero temperature) storage of fish (1986), Hangseongsahusanggak, Tokyo 50-61
21. Park J.W., and Lanier T.C. Scanning calorimetric behavior of tilapia myosin and actin due to processing of muscle and protein denaturation. Journal of Food Science 54 (1989) 49-51
22. Park, J. W., & Lin, T. M. (2005). Surimi: Manufacturing and evaluation. In J. W. Park (Ed.), Surimi and surimi seafood (2nd ed., revised/expanded) (pp. 33-106). Boca Raton, FL: CRC Press.
23. Park J.W., Yongsawatdigul J., and Lin T.M. Rheological behavior and potential cross-linking of Pacific whiting surimi gel. Journal of Food Science 59 (1994) 773-776
24. Pipatsattayanuwong S., Park J.W., and Morrissey M.T. Functional properties and shelf life of fresh surimi from Pacific whiting. Journal of Food Science 60 (1995) 1241-1244
25. Pyeun J.-H., Choi Y.J., Kim J.-H., and Cho K.-O. Postmortem changes of the protein and amino acid composition of muscles in the partially frozen prawn, Pandalus japonica. Bulletin of the Korean Fisheries Society 17 (1984) 280-290
26. Raura S.I., and Crupkin M. Biochemical and functional properties of myofibrils from pre and post-spawned hake (Merluccius hubbsimarini) stored on ice. Journal of Food Science 60 (1995) 269-272
27. Regenstein, J. M. (1984). Food protein chemistry (p. 353). New York: Academic Press.
28. Saito T., Arai K., and Matsuyoshi M. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 24 (1959) 749
29. Seki N., and Narita N. Changes in ATPase activities and other properties of carp myofibrillar proteins during ice-storage. Bulletin of the Japanese Society of Scientific Fisheries 46 (1980) 207-213
30. Seki N., and Watanabe T. Changes in morphological and biochemical properties of the myofibrils from carp muscle during postmortem storage. Bulletin of the Japanese Society of Scientific Fisheries 48 (1982) 517-524
31. Steffansson G., and Hultin H.O. On the solubility of cod muscle proteins in water. Journal of Agricultural and Food Chemistry 42 (1994) 2656-2664
32. Sugimoto M., and Fujiata T. Reaction specific to the temperature around the freezing point. Enzymatic reaction. In: Kozima T.T. (Ed). Superchilling (subzero temperature) storage of fish (1986), Hangseongsahusanggak, Tokyo 88-98
33. Suzuki, T. (1981). Fish and krill proteins: Processing technology (p. 260). London, UK: Applied Science Publishing.
34. Toyoda K., Kimur I., Fujita T., Noguchi S.F., and Lee C.M. The surimi manufacturing process. In: Lanier T.C., and Lee C.M. (Eds). Surimi technology (1992), Marcel Dekker Inc, New York 79-112
35. Uchiyama U., Suzuki T., Ehira S., and Noguchi E. Studies on relation between freshness and biochemical changes of fish muscle during ice storage. Bulletin of the Japanese Society of Scientific Fisheries 32 (1966) 280-285
36. Umemoto S. A modified methods for estimation of fish muscle protein by Biuret method. Bulletin of the Japanese Society of Scientific Fisheries 32 (1966) 427-435
37. Venugopal V., Alur M.D., and Lewis N.F. Extracellular protease from Pseudomonas marinoglutinosa: Some properties and its action on fish actomyosin. Journal of Food Science 48 (1983) 671-675
38. ++ uptake by sarcoplasmic reticulum. Journal of Food Science 54 (1989) 1107-1115