The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage
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ORIGINAL ARTICLE Food Science and Technology
The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage Xinru Fan1 · Kunihiko Konno1 · Xiaoyu Lin1 · Xilaing Yu1 · Yuxuan Liu1 · Xiuping Dong1 Received: 19 May 2020 / Accepted: 27 August 2020 © Japanese Society of Fisheries Science 2020
Abstract The effect of fish freshness on myosin denaturation during the frozen storage of flounder muscle was studied. The muscle of instantaneously killed flounder was immediately stored at − 20 °C (pre-rigor mortis; day 0), or after storage at 0 °C for 2 days (rigor mortis) or 5 days (post-rigor mortis). Myosin denaturation in frozen stored muscle was studied by measuring Ca2+-ATPase activity, myosin solubility in the presence of salt (salt solubility), and monomeric myosin content. High ATPase activity was maintained in the day-0 samples of instantaneously killed flounder during the early phase of frozen storage. High salt solubility of myosin was also observed in these samples. However, the beneficial effect of frozen storage was lost when the storage period exceeded 2 months. There was no difference in myosin denaturation among the three groups of samples after 2 months of frozen storage. The myosin denaturation profile during the frozen storage of muscle was characterized by high salt solubility in the presence of Mg-ATP, even after ATPase inactivation, especially in the day-0 samples. The salt-soluble fraction contained a large amount of aggregated myosin, as revealed by ( NH4)2SO4 fractionation. The monomeric myosin content was explained by Ca2+-ATPase inactivation in the frozen stored meat for all three groups. This study demonstrated that the high quality of flounder meat is maintained during short-term frozen storage, but that the beneficial effects of frozen storage are lost over longer periods of time. Keywords Denaturation · Freshness · Flounder · Frozen storage · Myosin · ATPase activity
Introduction Flounder is one of the most economically important aquaculture fish species in China. The production of flounder was 107,967 tons in 2018, when it occupied forth place in China’s annual aquaculture output (The People’s Republic of China Fishery Bureau of the Ministry of Agriculture 2019). Flounder, halibut, and sole comprised 2.1% of the main groups of fish traded globally in 2018, and were mostly sold as frozen fish (FAO 2018).
* Xiuping Dong [email protected] 1
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
Frozen storage is the most popular method for the maintenance of high-quality fish muscle. However, quality loss does occur during frozen storage, and the extent of this loss depends on the freezing and storage conditions employed. The loss of quality of frozen fish muscle occurs due to physical and structural
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