STABILITY OF FROZEN TROUT I. TREATED AND UNTREATED MINCES STORED AT -12, -18, and -24 °C

Moral, A. del; Tejada, Margarita; Borderías, A. Javier

doi:10.1111/j.1745-4514.1986.tb00087.x

Cited by 8 publications

(3 citation statements)

References 9 publications

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“…From the result, the addition of sodium pyrophosphate and alginate in combination with cryoprotectants (4% sucrose and 4% sorbitol) lowered the decrease in protein solubility. Decreases in protein solubility during frozen storage were noticeable in minced trout (Moral et al. , 1986), minced cod (Tejada et al.…”

Section: Resultsmentioning

confidence: 99%

Effect of some additives on the inhibition of lizardfish trimethylamine‐N‐oxide demethylase and frozen storage stability of minced flesh

Leelapongwattana

Benjakul

Visessanguan

et al. 2008

Int J of Food Sci Tech

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Effects of some additives on the inhibition of trimethylamine-N-oxide demethylase (TMAOase) from lizardfish (Saurida tumbil) muscle were investigated. Sodium citrate and pyrophosphate could inhibit TMAOase activity in a concentration-dependent manner, most likely because of their chelating property. Sodium alginate was the hydrocolloid possessing the inhibitory activity towards TMAOase (P < 0.05). During the storage of lizardfish mince at )20°C for 24 weeks, the addition of 0.5% sodium alginate and 0.3% pyrophosphate in combination with 4% sucrose and 4% sorbitol as the cryoprotectants resulted in the retarded increase in TMAOase activities with the coincidental lowered formation of dimethylamine and formaldehyde (FA), compared with the control (without additives) (P < 0.05). The loss in solubility of muscle proteins was also impeded with the addition of those compounds, suggesting their role in the inhibition of TMAOase as well as the retardation of protein denaturation induced by FA.

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Section: Resultsmentioning

confidence: 99%

Effect of some additives on the inhibition of lizardfish trimethylamine‐N‐oxide demethylase and frozen storage stability of minced flesh

Leelapongwattana

Benjakul

Visessanguan

et al. 2008

Int J of Food Sci Tech

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“…MacDonald and Lanier (1994) stated that sodium lactate offered advantages over sucrose/sorbitol because it did not darken product. Moral et al. (1986) mentioned that sorbitol did not take part in nonenzymatic browning reactions.…”

Section: Resultsmentioning

confidence: 99%

Cryoprotectants Preserve Quality of Restructured Trout Products Following Freeze–thaw Cycling

Jittinandana

Kenney

Slider

2005

Journal of Muscle Foods

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The cryoprotective action of 8% sucrose/sorbitol, 8% trehalose, 8% trehalose/sorbitol and 2% sodium lactate was measured in restructured trout products after 1, 3, 5, 10 and 15 freeze–thaw (FT) cycles (–20C; 8 h and 3C; 16 h). Sucrose/sorbitol, trehalose and trehalose/sorbitol minimized thaw loss and toughening of restructured products following FT cycling. Trehalose and trehalose/sorbitol have the potential to replace sucrose/sorbitol. Products containing sodium lactate were firmer and tougher, especially after three FT cycles, and this effect suggests that sodium lactate cannot be substituted for sucrose/sorbitol to stabilize protein denaturation that results from repeated freezing and thawing. Sodium lactate reduced bacterial growth and lipid oxidation, and it did not affect color of raw, restructured products.

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“…These changes facilitated formation of cross bonds and protein denaturation. Decreases in protein solubility during frozen storage have been reported in minced trout (Moral et al, 1986), hake fillets (Owusu-Ansah and Hultin, 1986), minced cod (Tejada et al, 1996), and hake actomyosin (del Mazo et al, 1999). Park and coworkers (1993) reported that rate of decline in total extractable protein was greatest during the first 3 m of frozen storage and had little change from 3 to 5 m. The decline in total extractable protein during 3 m corresponded to decline in pH over the same period.…”

Section: Total Protein Solubility (Tps)mentioning

confidence: 95%

Ante- and post-mortem factors affect muscle protein functionality from fish

Jittinandana¹

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Ante-and Post-mortem Factors Affect Muscle Protein Functionality from Fish Sitima Jittinandana Rainbow trout, Oncorhynchus mykiss, fillets were brined in 8.7 or 17.4% (w/v) sodium chloride solution, respectively, for 30, 60, 90, or 120 min at 3°C. Increased brine concentration decreased brined pH, myosin solubility, brined and cooked moisture content, and water activity, and increased fillet weight loss after brining, cook yield, actin solubility, water-phase salt content, and shear force. Brining time linearly increased myofibrillar protein solubility, fillet weight loss after brining, water-phase salt content, and cooked ash content and linearly decreased water activity and brined and cooked moisture content. An 8.7% (w/v) brine and 90-min brining time resulted in maximum texture development while achieving the water-phase salt content (> 3.5%) required by the Food and Drug Administration. For ante-mortem handling stress, Arctic charr, Salvelinus alpinus, hatched at 6.5 and 9.5°C and categorized as large, medium, and small when 6-m old, were assigned to four handling stress treatments: 1) processing with no stress; 2) processing immediately after stress; 3) processing 24 h after stress, and 4) processing 48 h after stress. Stress reduced gut weight and muscle a*, increased L* for the 9.5°C group, decreased L* for the 6.5°C group, and increased fillet weight loss after brining. Fish hatched at 9.5°C appeared to be more sensitive to handling stress; fillets from the stressed, 9.5°C group absorbed more brine, increasing salt and ash content of smoked products. Resting for 48 h after stress increased gut weight and enhanced L*. Poorer texture quality was observed in smoked products produced from frozen fillets. Stabilization of rainbow trout fillets by water, 1% (w/v) sodium lactate, or 8% (w/v) sucrose/sorbitol (1:1 w/w), alone or in combination with 0.5% (w/v) sodium tripolyphosphate/tetrasodium pyrophosphate (1:1 w/w) and/or 0.05% (w/v) magnesium chloride was investigated. Cryoprotectants minimized the negative effects of 90-d frozen storage at-20°C on total and myofibrillar protein solubility, protein surface hydrophobicity, total, free and disulfide sulfhydryl content, and myosin susceptibility to thermal denaturation. Sucrose/sorbitol provided more effective cryoprotection than sodium lactate in preservation of protein structure and improvement of texture quality in smoked fillets. Phosphate enhanced cryoprotective effect. Magnesium chloride tended to accelerate protein denaturation during frozen storage.

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STABILITY OF FROZEN TROUT I. TREATED AND UNTREATED MINCES STORED AT -12, -18, and -24 °C

Cited by 8 publications

References 9 publications

Effect of some additives on the inhibition of lizardfish trimethylamine‐N‐oxide demethylase and frozen storage stability of minced flesh

Effect of some additives on the inhibition of lizardfish trimethylamine‐N‐oxide demethylase and frozen storage stability of minced flesh

Cryoprotectants Preserve Quality of Restructured Trout Products Following Freeze–thaw Cycling

Ante- and post-mortem factors affect muscle protein functionality from fish

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