ABSTRACT Changes in chemical and physical properties of frozen red hake fillets were determined as a function of time. The decrease in protein extractability could be partly reversed by mercaptoethanol. Sodium dodecylsulfate greatly reduced the loss in extractability. Polypeptides that would not enter 10% polyacrylamide gels after treatment with SDS and mercaptoethanol were formed during frozen storage. The rate of decrease of the myosin heavy chain followed first order kinetics with a rate constant of –0.054 per week at –7°C and closely paralleled the appearance of the “cross‐linked” peptides. Uniaxial compression moduli correlated well with the dimethylamine produced and the loss of the myosin heavy chain after SDS‐PAGE.
Journal of Food Science – Wiley
Published: Nov 1, 1986
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