Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments

Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen... ABSTRACT Myofibrillar, sarcoplasmic (SAR) and total extractable proteins (TEP) were isolated from the same lot of frozen cod (Gadus morhua) fillets stored at ‐30°C, ‐22°C, ‐15°C, and ‐12°C and a simulated industrial fluctuating temperature (SIFT) program. HPLC and SDS‐PAGE showed that myofibrillar and SAR of the fillets stored at ‐12°C and ‐15°C exhibited low and high molecular weight changes similar to the SIFT. A new indicator of myofibrillar frozen storage quality was developed using SDS‐PAGE. TEP profiles by HPLC were time and temperature dependent. These observations by SDS‐PAGE and HPLC were further evidence that changes in frozen stored cod muscle were partially due to covalent S‐S crosslinking. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments

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Publisher
Wiley
Copyright
Copyright © 1989 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1989.tb07892.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Myofibrillar, sarcoplasmic (SAR) and total extractable proteins (TEP) were isolated from the same lot of frozen cod (Gadus morhua) fillets stored at ‐30°C, ‐22°C, ‐15°C, and ‐12°C and a simulated industrial fluctuating temperature (SIFT) program. HPLC and SDS‐PAGE showed that myofibrillar and SAR of the fillets stored at ‐12°C and ‐15°C exhibited low and high molecular weight changes similar to the SIFT. A new indicator of myofibrillar frozen storage quality was developed using SDS‐PAGE. TEP profiles by HPLC were time and temperature dependent. These observations by SDS‐PAGE and HPLC were further evidence that changes in frozen stored cod muscle were partially due to covalent S‐S crosslinking.

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1989

References

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