The effects of freezing on flesh proteins

Mackie, I. M.

doi:10.1080/87559129309540979

Cited by 258 publications

(226 citation statements)

References 69 publications

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“…Lovelock 1957;Jiang et al 1987;Wroblowski et al 1996). This idea is supported by evidence of protein denaturation in a range of Wsh (Mackie 1993;Paredi et al 2010), cephalopod (Paredi et al 2006;Reyes et al 2009) and bivalve species (Makri 2010;Syväranta et al 2011). What is clear, however, is that although freezing is often considered the preferred method of sample preservation for isotope studies, it is not a panacea and the assumptions of no preservation eVect of freezing should not be taken for granted.…”

Section: Discussionmentioning

confidence: 99%

Preservation methods alter stable isotope values in gelatinous zooplankton: implications for interpreting trophic ecology

et al. 2011

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JellyWsh are increasingly topical within studies of marine food webs. Stable isotope analysis represents a valuable technique to unravel the complex trophic role of these long-overlooked species. In other taxa, sample preservation has been shown to alter the isotopic values of species under consideration, potentially leading to misinterpretation of trophic ecology. To identify potential preservation eVects in jellyWsh, we collected Aurelia aurita from Strangford Lough (54 o 22Ј44.73ЉN, 5 o 32Ј53.44ЉW) during May 2009 and processed them using three diVerent methods prior to isotopic analysis (unpreserved, frozen and preserved in ethanol). A distinct preservation eVect was found on 15 N values: furthermore, preservation also inXuenced the positive allometric relationship between individual size and 15 N values. Conversely, 13 C values remained consistent between the three preservation methods, conXicting with previous Wndings for other invertebrate, Wsh and mammalian species. These Wndings have implications for incorporation of jellyWsh into marine food webs and remote sampling regimes where preservation of samples is unavoidable.

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Section: Discussionmentioning

confidence: 99%

Preservation methods alter stable isotope values in gelatinous zooplankton: implications for interpreting trophic ecology

et al. 2011

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“…Drip is caused by partial denaturation of proteins during storage, which in turn leads to lower WHC (Shenouda 1980;Mackie 1993). The binding of water in fish muscle is especially susceptible to frozen storage, where substantive cross-linking and deformation of proteins may occur.…”

Section: Yield Resultsmentioning

confidence: 99%

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

et al. 2011

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Low field Nuclear Magnetic Resonance was used in comparison to yield and physicochemical measurements to assess the effects of salt and protein injection on the properties of saithe (Pollachius virens) fillets during chilled and frozen storage. Saithe fillets injected with various combinations of salt, homogenized fish proteins, gelatine and fish protein hydrolyzate, were compared to the properties of untreated fillets. Addition of salt or fish protein hydrolyzate resulted in increased yield after cooking and water holding capacity compared to other treatments. Transversal relaxation data fitting resulted in three water populations with relaxation times of 27-45 ms, 60-99 ms and 187-341 ms. Relaxation times and respective populations showed significant correlation to various physicochemical properties, that muscle water behaviour was changed by salt and protein injection and indicated protein denaturation during frozen storage. Fish protein hydrolyzate injected fillets were most stable through storage, while gelatine injected fillets were most denatured during frozen storage.

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“…Perbedaan antara nilai rata-rata dari setiap perlakuan dideterminasi menggunakan Uji Beda Nyata Terkecil. (Barroso et al 1998); (Erikson et al 2004); (Hurling dan McArthur 1996); (Mackie 1993); (Regost et al 2004); dan (Solberg et al 2000). Menurunnya water holding capacity daging ikan yang disimpan beku dapat disebabkan oleh perubahan struktur daging ikan akibat pembekuan.…”

Section: Analisis Statistikunclassified

“…Farmer et al (2000), melaporkan bahwa pembekuan mempengaruhi keempukan daging ikan salmon. Selanjutnya, Gill et al (1979) dan Mackie (1993) melaporkan denaturasi protein dan penurunan elastisitas daging ikan dapat terjadi akibat pembekuan. Perubahan tekstur daging ikan selama pembekuan dan penyimpanan beku juga dapat terjadi karena pengerutan serat daging akibat perpindahan air ke bagian luar sel (Solberg et al 2000).…”

Section: Mutu Sensorisunclassified

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

et al. 2016

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AbstrakPenelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia baung asap yang dibuat dari ikan segar dan beku. Ikan baung (Hemibagrus nemurus Valenciennes, 1840 ) yang berukuran 240-270 gram per ekor diperoleh dari budidaya keramba di Sungai Paku, Riau. Sebanyak 120 ikan disampel, 40 di antaranya difilet dan 80 lainnya dibelah berbentuk kupu-kupu. Ikan selanjutnya dibagi ke dalam 4 batch, dan setiap batch terdiri dari 15 filet dan 15 belahan ikan berbentuk kupu-kupu. Satu batch diasap dalam keadaan segar dan 3 batch lainnya diasap setelah dibekukan pada suhu -18 o C selama 10, 20, dan 30 hari. Ikan segar dan beku dianalisis komposisi proksimat dan water holding capacity, sedangkan ikan asap dideterminasi terhadap Smoking yield, komposisi proksimat, dan mutu sensoris. Kadar air, lemak dan protein ikan segar tidak berbeda dengan ikan yang dibekukan (p>0,05), kecuali water holding capacity dan Smoking yield, yang lebih rendah pada ikan beku dibandingkan ikan segar; dan nilainya semakin rendah dengan semakin lama pembekuan. Smoking yield memliliki korelasi yang lebih erat dengan water holding capacity (r=0,59) dibandingkan dengan kadar air (r=0,01), lemak (r=0,16) dan protein (r=0,02) ikan mentah. Kadar air, lemak dan protein ikan asap lebih rendah pada ikan asap yang dibuat dari ikan beku dibandingkan ikan segar (p<0,05), dan nilainya semakin rendah dengan semakin lama pembekuan. Kehilangan kadar air, lemak dan protein selama pengasapan lebih tinggi pada ikan asap yang dibuat dari ikan beku dari ikan segar, kecuali yang dibekukan 10 hari. Nilai sensoris ikan asap yang dibuat dari ikan beku lebih rendah dibandingkan ikan segar (p<0,05), akan tetapi nilai rasa dan bau tidak berbeda antara ikan asap yang dibuat dari ikan yang dibekukan 10 hari dan ikan segar (p>0,05). Nilai sensoris juga tidak berbeda antara yang dibuat dari ikan difilet dan dibelah (p>0,05).Kata kunci: Hemibagrus nemurus, komposisi proksimat, nilai sensoris, smoking yield, water holding capacity Abstract The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18 o C for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water h...

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The effects of freezing on flesh proteins

Cited by 258 publications

References 69 publications

Preservation methods alter stable isotope values in gelatinous zooplankton: implications for interpreting trophic ecology

Preservation methods alter stable isotope values in gelatinous zooplankton: implications for interpreting trophic ecology

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

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