Chemical and Physical Changes in Red Hake Fillets During Frozen Storage

Chemical and Physical Changes in Red Hake Fillets During Frozen Storage 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Chemical and Physical Changes in Red Hake Fillets During Frozen Storage

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Publisher
Wiley
Copyright
Copyright © 1986 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1986.tb13821.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food ScienceWiley

Published: Nov 1, 1986

References

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