Foaming capacity of fish minces during frozen storage

Abstract

This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species-blue whiting (Micromesistius poutussou R), horse mackerel (Trachurus truchurus L), and mackerel (Scomber scombrus LFcaught in two different seasons (January and July) and stored at -18°C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation.The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically.

Aggregation of Myofibrillar Proteins in Hake, Sardine, and Mixed Minces during Frozen Storage

“…In hake, practically none of the NAM was extracted by the fifth month of storage, whereas 40% of the NAM in sardine was still extractable at the end of a year. Such speciesspecific differences in extractability have been reported in previous studies of protein solubility in 5% NaCl (pH 7) during frozen storage Tejada, 1990a,b, 1991a;Huidobro and Tejada, 1992). The losses of NAM extractability in lean species were similar to those found in hake, bearing in mind that myofibrillar protein in muscle is estimated to be 66-77% of the total proteins in skeletal muscle (Suzuki, 1981).…”

“…The losses of NAM extractability in lean species were similar to those found in hake, bearing in mind that myofibrillar protein in muscle is estimated to be 66-77% of the total proteins in skeletal muscle (Suzuki, 1981). The fact that there is more insoluble protein in hake than in sardine muscle may be attributed to the reaction of FA in lean species during frozen storage (Owusu-Ansah and Hultin, 1987;Tejada and Careche, 1988;Huidobro and Tejada, 1992).…”

Functional properties of Rohu (Labeo rohita) proteins during iced storage

“…Other functional properties like emulsion, foaming, etc., find application in the development of comminuted fish products like sausages and battered products. Only limited literature is available on change in functional properties in fish proteins during ice storage (Parthiban, Sankar, & Anandan, 2005;Reddy & Sirkar, 1991;Roura & Crupkin, 1995;Wang et al, 2005) and frozen storage (Careche & Tejada, 1990;Huidobro & Tejada, 1992). This study aims to investigate the functional properties of rohu (Labeo rohita) proteins in relation to conformational changes during storage in ice.…”

Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza

“…In all cases the amount of protein linked by disulfide and nondisulfide covalent bonds increases with time in frozen storage; increases of up to 50% in myofibrillar protein aggregation induced by covalent bonding (disulfide and non-disulfide) have been found in frozen minced cod when frozen storage was prolonged (Tejada et al, 1996). In fatty fish species the loss of extractability in frozen storage is slower (Huidobro and Tejada, 1992) and is associated with the effect of lipid oxidation products released during frozen storage (Careche and Tejada, 1990b). These changes in proteins are of great commercial importance since they determine the storage life of frozen seafoods, whether for industrial processing or for unprocessed consumption.…”