Physicochemical Changes of Fish Muscle Protein during Frozen Storage and Its Affecting Factors

Abstract

Abstract: The physicochemical changes of fish muscle protein such as the content of salt extractable protein,ATPase activity,the content of reac tive and total -SH group,the content of -SS bond,surface hy-drophobic activity and viscosity du ring frozen storage were introduced in detail.The effect of some factors like freshness of fish meat,pH value,bleaching conditions,freezing an d thawing conditions on these changes were also introduced.The denaturing mechanism of fish muscle pr otein was analyzed.

Key words: frozen surimi, denaturation, physicochemical changes, affecting factors

ZHOU Ai-Mei, ZENG Qing-Xiao, LIU Xin, SUN Yuan-Ming. Physicochemical Changes of Fish Muscle Protein during Frozen Storage and Its Affecting Factors[J]. FOOD SCIENCE, 2003, 24(3): 153-157.

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Physicochemical Changes of Fish Muscle Protein during Frozen Storage and Its Affecting Factors

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