Partial Biochemical Properties of Scallop (Patinopecten yessoensis) Mince during Frozen Storage

doi:10.7506/spkx1002-6630-201204057

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (4): 267-270.doi: 10.7506/spkx1002-6630-201204057

• Packaging & Storage • Previous Articles Next Articles

Partial Biochemical Properties of Scallop (Patinopecten yessoensis) Mince during Frozen Storage

WANG Xiao-li，ZHU Bei-wei，DONG Xiu-ping，ZHENG Jie，CHEN Zhao，LIU Gui-yang

1. Special Sub-center of Shellfish of National Research and Development Center of Agriculture Product Processing Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China； 2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Online:2012-02-25 Published:2012-02-14

Abstract

Abstract: The changes of biochemical properties, including the salt extractable protein content, Ca2+-ATPase activity, Ca2+-Mg2+-ATPase activity and the contents of total and active sulfhydryl groups, of scallop (Patinopecten yessoensis) mince during frozen storage (－18 or －35 ℃) were investigated. The results showed that the protein denaturation was very serious after 5 months of storage at －18 ℃. The solubility in salt solutions, Ca2+-ATPase and Ca2+-Mg2+-ATPase activity, total and sulfhydryl group contents of actomyosin decreased to 11.28%, 20.31%, 30.36%, 68.49% and 83.67% of their original values after 5 months of storage at －18 ℃ and to 60.01%, 45.25%, 48.17%, 82.80% and 88.71% after 10 months of storage at －35 ℃, respectively. Under each temperature condition, all the parameters showed a downward trend with prolonged storage period and decreased less at －35 ℃ than at －18 ℃. Therefore, －35 ℃ was more suitable for storing scallop mince than －18 ℃.

Key words: scallop mince, frozen storage, biochemical properties

CLC Number:

TS254.4

WANG Xiao-li，ZHU Bei-wei，DONG Xiu-ping，ZHENG Jie，CHEN Zhao，LIU Gui-yang. Partial Biochemical Properties of Scallop (Patinopecten yessoensis) Mince during Frozen Storage[J]. FOOD SCIENCE, 2012, 33(4): 267-270.

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Partial Biochemical Properties of Scallop (Patinopecten yessoensis) Mince during Frozen Storage

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