Freezing and Freezing-Thawing Cycles on Textural and Biochemical Changes of Meagre (Argyrosomus regius,L) Fillets During Further Cold Storage |
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Authors: | María I Sáez María D Suárez Salvador Cárdenas |
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Affiliation: | 1. Departamento de Biología Aplicada, Universidad de Almería, Almería, Spain;2. Departamento de Producción, Centro IFAPA El Toru?o, Cádiz, Spain |
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Abstract: | The effects of freezing and freezing-thawing cycles during cold storage have been studied in meagre (Argyrosomus regius) fillets. Fillets were subjected to three conservation protocols: fresh, freezing at –20°C, and repeated freezing-thawing cycles. Fresh fillets were stored (4°C, 15 days), and the same protocol was followed for freezing and freezing-thawing after the freezing period. Freezing and freezing-thawing fillets were softer and presented lower water holding capacity than fresh, mostly attributable to collagen solubilization, and partial myofibrillar protein degradation. Cold storage (4°C) during 15 days caused softening in fresh and frozen fillets attributable to myofibrillar protein hydrolysis. Freezing-thawing cycles increased proteolysis, this leading to unacceptable softening even from early stages of further cold storage, and this was also revealed by SDS-PAGE. |
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Keywords: | Cold storage Freezing Fish fillets Freezing-thawing cycles Texture profile analysis |
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