Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation

Abstract

Formaldehyde formation and reaction with muscle proteins in lean fish species during frozen storage is considered to be a major factor affecting texture and functionality deterioration. Formaldehyde formation and reaction with muscle compounds was reduced in lean fish minces and model systems when lipids with different degrees of oxidation were added. In order to increase the lipid content and slow down functional and textural changes, hake (Merluccius merluccius) and sardine (Sardina pilchardus) minces mixed in the ratios 3:1; 1:1 and 1:3 (w/w) were stored at −20 °C and studied for 1 year. Dimethylamine formation and, by deduction, formaldehyde formation increased. However, less free formaldehyde was detected, probably owing to reaction with muscle compounds in the mixed minces. Nevertheless, addition of sardine minces improved the texture, protein solubility and viscosity of the mixed minces compared with the hake minces. In the mixed lots, formation of large protein aggregates was delayed or prevented. This suggests that in the mixed minces formaldehyde reacted with proteins in a different way from that in lean fish or reacted with other muscle components not directly involved in textural changes.© 2002 Society of Chemical Industry

Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions

“…Nevertheless, the solubility of muscle proteins in salt solutions in the mixed lot was higher than in the hake lot. 19 The same trend has been found in the extracted NAM. However, the magnitude of the response was different.…”

“…This may be due to the fact that in these mixes both FA formation and FA reaction with muscle components were greater than expected from the proportion of hake/sardine in the mixes. 19 In the lot with 3:1 hake/sardine (lot B) the amount of FA formed and the amount of FA that reacted with muscle components during frozen storage were even higher than in the hake lot (lot A). Nevertheless, the solubility of muscle proteins in salt solutions in the mixed lot was higher than in the hake lot.…”

“…Nevertheless, addition of sardine muscle improved texture, protein solubility and viscosity of the mixed minces with respect to the hake minces, and the formation of large protein aggregates was delayed or prevented. 19 Addition of sardine minces to hake minces also changed the type of protein aggregate that became unextractable in salt solutions during frozen storage. 8 Many functional properties of proteins have been related to solubility or extractability of the myofibrillar fraction.…”

Muscle changes in hard and soft shell crabs during frozen storage

“…Claw muscle of soft shell mud crab had the highest formaldehyde content, compared to other samples. Formaldehyde formation and its reaction with muscle proteins in lean fish species during frozen storage are considered to be a major factor affecting texture and functionality deterioration (Tejada, Mohamed, & Huidobro, 2002). Formaldehyde is able to react with protein, resulting in conformational changes, insolubilization and loss of extractability.…”

Brining of cod fillets: influence on sensory properties and consumers liking

“…Different methods have been used for incorporation of additives to muscle tissue. Mixing minced muscle and additives has most often been used when fish is to be treated with additives (Badii & Howell, 2002;Gao, Pigott, & Reine, 1999;Herrera et al, 2002;Saeed & Howell, 2002;Tejada, Mohamed, & Huidobro, 2002). Immersion of muscle pieces or fillets in a solution is another common method (Aubourg & Ugliano, 2002;Espe, Nortvedt, Lie, & Hafsteinsson, 2001;Poligne & Collignan, 2000;Thorarinsdottir, Arason, Bogason, & Kristbergsson, 2001).…”