Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage

Abstract

Abstract: The changes of biochemical properties of Sciaenops ocellatus during frozen storage were studied by measuring the salt-solubility of myofibrillar proteins, SH content, ATPase activities and freshness indexes together with pH value, sensory scores and total volatile basic nitrogen (T-VBN).The results indicated that during 12 days the salt-solubility of myofibrillar proteins, -SH content and the ATPase activities decrease 70.19%, 79.44% and 64.26% (Ca2+-ATPase activities), respectively. During the frozen storage, the pH value dose not change obviously, but the T-VBN value and the sensory scores change remarkably. T-VBN value gets up to 33.73mg/100g after 9 days, being in Ⅲ grade of freshness.

Key words: Sciaenops ocellatus, iced storage, biochemical properties, freshness

HUANG Xiao-Chun, HOU Wen-Fu, YANG Wen-Ge, XU Da-Lun. Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage[J]. FOOD SCIENCE, 2007, 28(1): 337-340.

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Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage

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