Advances in the Research of Denaturation and Change in Physico-chemical Properties of Fish Proteins during Frozen Storage

doi:10.7506/spkx1002-6630-201107074

Abstract

Abstract: Frozen storage is an important preservation method for fish; however, quality deterioration and denaturation of myofibrillar proteins can be taken place due to inappropriate frozen storage and thawing. Protein denaturation is highly associated with the changes of protein structure such as stereostructure, salt solubility, Ca2+-ATPase activity, sulfhydryl group and disulfide bond content, surface hydrophobicity and formaldehyde content in marine fish, thus further resulting in the change of functional properties. In this paper, the mechanisms of denaturation and the changes in physicochemical properties of fish proteins during frozen storage have been extensively discussed.

Key words: frozen storage, denaturation, myofibrillar protein, physico-chemical property

CLC Number:

TS254.1

GUO Yuan-yuan，KONG Bao-hua. Advances in the Research of Denaturation and Change in Physico-chemical Properties of Fish Proteins during Frozen Storage[J]. FOOD SCIENCE, 2011, 32(7 ): 335-340 https://doi.org/10.7506/spkx1002-6630-201107074

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Advances in the Research of Denaturation and Change in Physico-chemical Properties of Fish Proteins during Frozen Storage

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