Denaturation of Fish Proteins

Luijpen, A. F. M. G.

doi:10.1038/1801422a0

Cited by 31 publications

(12 citation statements)

References 5 publications

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“…Although a wide range of fish species can be used, dark muscled fish such as mackerel and tuna are not recommended to be used as raw materials since they produce dark blackish red spots after processing 2 . Furthermore, products are usually prone to deterioration during frozen storage due to protein denaturation and lipid oxidation 3,4 …”

Section: Introductionmentioning

confidence: 99%

“…2 Furthermore, products are usually prone to deterioration during frozen storage due to protein denaturation and lipid oxidation. 3,4 The former process is attributed to the toughening up of the major muscle protein, actomyosin, which also leads to loss of water holding capacity and dryness. Protein stability can be assessed through determination of its solubility in a salt solution, 5,6 while peroxide value is employed to determine rancidity.…”

Section: Introductionmentioning

confidence: 99%

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Instrumental-sensory evaluation of texture for fish sausage and its storage stability

et al. 2007

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Distinct formulations of fish sausage were developed from commercially underutilized fish caught from the coastal regions of the Sultanate of Oman. The storage stability of the products was evaluated microbiologically at -20°C for 12 weeks and once that was deemed to be satisfactory, quality assessment was implemented. The latter focused on the instrumental and sensory attributes of texture. In a first series of experiments, the level of starch in the formulation was varied from 0 to 48% (w/w of raw fish). Results demonstrated that instrumental hardness correlated strongly with the sensory hardness and both attributes increased in magnitude with higher starch additions to the preparation. However, no correlation was observed for firmness, brittleness and adhesiveness, a result indicating a weakness in the customary definition of these instrumental/sensory attributes for valid implementation of the quantitative descriptive analysis. Finally, affective testing argues that textural desirability is achieved in formulations containing 8% starch, and the overall consumer acceptability is improved further with the addition of selected spices to the product.KEY WORDS: fish sausage, storage stability, texture profile analysis, texture, underutilized fish.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Instrumental-sensory evaluation of texture for fish sausage and its storage stability

et al. 2007

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“…A change in proteins, namely denaturation, leads to toughness due to the denaturation of actomyosin, and dryness due to the loss of water‐holding capacity 6,7 . Protein denaturation was measured by the loss of protein solubility in a salt solution, which took place in frozen storage at temperatures such as −20°C 8,9 …”

Section: Introductionmentioning

confidence: 99%

“…6,7 Protein denaturation was measured by the loss of protein solubility in a salt solution, which took place in frozen storage at temperatures such as -20∞C. 8,9 Color also undergoes many changes during frozen storage leading to the disappearance of the original color of tuna meat. 10 However, the original color can be maintained if tuna meat is stored at -35 or -78∞C.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the quality and storage stability of fish burgers during frozen storage

et al. 2005

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In an attempt to initiate seafood biotechnology in the Sultanate of Oman, Middle East, using underutilized fish, fish burgers from two different formulas were developed and the quality and storage stability were evaluated during storage at -20∞C for 3 months. Quality and storage stability were evaluated through total aerobic and coliform bacterial count, peroxide value, protein solubility, and color. Total aerobic bacteria were reduced significantly (P < 0.05) by 84% and 97% of the initial load in formulas 1 and 2, respectively, whereas coliforms were completely destroyed in both formulas at the end of storage. Peroxide value increased (P < 0.05) but did not reach detectable levels of rancidity. Salt-soluble protein content decreased remarkably during the storage period. The L value showed good stability during storage, keeping products bright for 3 months. Fish burgers from both formulas were acceptable for 3 months at -20∞C. Storage stability was rationalized by the effectiveness of freezing, and antimicrobial and antioxidant properties of food additives.KEY WORDS: aerobic bacteria, coliforms, fish burger, peroxide value, quality, storage stability.

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“…The mechanism need not be the same in all cases, however. Thus, Luijpen (1957) stated that the denaturation of fish proteins caused by freezing differs in principle from that caused by heating. There are also marked differences between the effects of freeze drying and heat denaturation (Hamm and Deatherage, 1960).…”

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confidence: 99%

Inhibition of the Denaturation by Salt of Myosin in Baltic Herring

Linko¹,

Nikkilä²

1961

Journal of Food Science

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SUMMARY Solubility measurements have shown that the “myosin” of Baltic herring is denatured rapidly in situ even in a 2% sodium chloride solution at 0°C. This denaturation is inhibited by various alkali phosphates and citrate. A higher concentration of sodium chloride requires a higher concentration of phosphate to prevent denaturation by the former. This action of alkali phosphates varies with the pH of the solution, probably as a consequence of changes in the net charge of the proteins and in the dissociation of the phosphates. Possible mechanisms of the inhibiting effect of the phosphates and citrates on the denaturation by sodium chloride are discussed.

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Denaturation of Fish Proteins

Cited by 31 publications

References 5 publications

Instrumental-sensory evaluation of texture for fish sausage and its storage stability

Instrumental-sensory evaluation of texture for fish sausage and its storage stability

Evaluating the quality and storage stability of fish burgers during frozen storage

Inhibition of the Denaturation by Salt of Myosin in Baltic Herring

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