Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.

TitlePacific whiting frozen fillets as affected by postharvest processing and storage conditions.
Publication TypeJournal Article
Year of Publication2016
AuthorsLee, J, Park, JW
JournalFood Chem
Volume201
Pagination177-84
Date Published2016 Jun 15
ISSN0308-8146
KeywordsAldehyde-Lyases, Animals, Food Handling, Food Storage, Formaldehyde, Freezing, Gadiformes, Hydrophobic and Hydrophilic Interactions, Protein Aggregates, Seafood
Abstract

Whole fish and H&G (headed and gutted) fish were stored under refrigeration (<4 °C) for 0, 2, and 5 days and subsequently filleted and frozen at -18 °C and -80 °C. Frozen fillets were analyzed during 24 weeks of storage. The activity of trimethylamine-N-oxide demethylase (TMAOase) decreased more quickly at -18 °C than -80 °C. TMAOase reduction was distinctively noted at -18 °C storage. Formaldehyde (FA) induced by TMAOase increased at all treatments at -18 °C as frozen storage extended to 24 weeks, but it was near zero at -80 °C up to 12 weeks of storage. Textural toughening, low water retention ability, and low salt soluble protein resulted from the denaturation function of FA. A sudden decrease in surface hydrophobicity at 24 weeks, when stored at -18 °C, resulted from FA-induced unfolding and subsequent aggregation. FA concentration appeared to affect protein aggregations and textual toughening of fillets during frozen storage.

DOI10.1016/j.foodchem.2016.01.083
Alternate JournalFood Chem
PubMed ID26868563