Effects of Frozen Storage on Actomyosin of Pike Eel Muscle

doi:10.7506/spkx1002-6630-200902057

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 250-253.doi: 10.7506/spkx1002-6630-200902057

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Effects of Frozen Storage on Actomyosin of Pike Eel Muscle

ZHANG Yin-liang

School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China

Received:2007-11-23 Revised:2008-01-24 Online:2009-01-15 Published:2010-12-29
Contact: ZHANG Yin-liang E-mail:zhyinliang@163.com; zhyinliang@sohu.com

Abstract

Abstract:

The effect of frozen storage on actomyosin of pike eel muscle was firstly investigated by using differential scanning calorimetry (DSC) and Fourier transform infrared (FT-IR) spectrometer. The results indicated that the increase of storage time results in aggregation and denaturation of actomyosin. At the same time, the surface hydrophobicity increases, while Ca2+-ATPase activity, sulfhydryls (SHs) and salt soluble protein content decrease. Therefore more attention should be paid to frozen storage time to improve processing quality of fish products.

Key words: pike eel, frozen storage, actomyosin

CLC Number:

TS205.7

ZHANG Yin-liang. Effects of Frozen Storage on Actomyosin of Pike Eel Muscle[J]. FOOD SCIENCE, 2009, 30(2 ): 250-253 https://doi.org/10.7506/spkx1002-6630-200902057

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Effects of Frozen Storage on Actomyosin of Pike Eel Muscle

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