Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Protein changes in frozen fish.

Z Sikorski, J Olley, S Kostuch

    CRC Critical Reviews in Food Science and Nutrition
    |September 1, 1976
    PubMed
    Summary
    This summary is machine-generated.

    Frozen fish storage degrades myofibrillar proteins, impacting texture and function. Understanding these changes helps develop strategies to preserve fish quality during frozen storage.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Sediment and nutrient sources and sinks in a wet-dry tropical catchment draining to the Great Barrier Reef.

    Marine pollution bulletin·2021
    Same author

    The impact of a high magnitude flood on metal pollution in a shallow subtropical estuarine embayment.

    The Science of the total environment·2016
    Same author

    Some comments on Huang, L. (2010). Growth kinetics of Escherichia coli O157: H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40-48.

    International journal of food microbiology·2011
    Same author

    Determination of sulphur in biological material by hydrogenation.

    The Biochemical journal·2010
    Same author

    Predictive microbiology: towards the interface and beyond.

    International journal of food microbiology·2002
    Same author

    A process risk model for the shelf life of Atlantic salmon fillets.

    International journal of food microbiology·2002

    Area of Science:

    • Food Science
    • Biochemistry
    • Protein Chemistry

    Background:

    • Frozen fish storage leads to decreased myofibrillar protein extractability.
    • Deterioration of fish flesh texture and functional properties occurs during frozen storage.
    • Protein aggregation, including myosin, actin, tropomyosin, and myofibrils, is observed in model systems.

    Purpose of the Study:

    • To elucidate the mechanisms behind protein degradation during frozen fish storage.
    • To identify factors contributing to myofibrillar protein alterations.
    • To explore methods for retarding these deteriorative changes.

    Main Methods:

    • Analysis of protein extractability and aggregation in frozen fish models.
    • Investigation of chemical and physical factors influencing protein structure.

    Related Experiment Videos

  • Evaluation of cryoprotective agents for mitigating protein damage.

    • Main Results:

    • Frozen storage causes protein changes due to dehydration, salt concentration, lipid interactions, and formaldehyde cross-linking.
    • Protein alterations intensify with storage time, temperature, and tissue disintegration.
    • The specific roles of hydrophobic, ionic, and covalent bonds in these changes require further clarification.

    Conclusions:

    • Frozen storage significantly impacts myofibrillar protein quality in fish.
    • Multiple factors contribute to protein deterioration, necessitating a comprehensive approach to preservation.
    • Strategies like controlled storage, lipid oxidation prevention, and cryoprotector addition can retard these changes.