Abstract
One-hundred g samples of packaged turbot fillets were frozen either by pressure release, i.e. Pressure Shift Freezing (PSF, 140 MPa, −14°C) or by air-blast (ABF, −20°C), and were then stored at −20°C for 75 days. Changes in protein stability, texture, TBA number, free fatty acid content and colour were investigated. Important changes in extractability of salt soluble proteins were observed 2 days after freezing for pressure shift frozen samples associated by an increase in toughness of these samples as compared to non frozen samples. These modifications were correlated with a decrease in the apparent viscosity of the salt soluble protein extract of pressure shift frozen samples and with a significant decrease in the intensity of the myosin heavy chain showed by electrophoresis. Air-blast freezing induced lower changes in protein extractability but the toughness of fillets frozen by this process increased with storage time and was significantly higher than that of pressure shift frozen samples after 75 days of storage. No particular influence of these two processes of freezing was noticed for the free fatty acid contents. Pressure shift frozen turbot fillets appeared more opaque after 2 days of storage but this change was not accentuated during frozen storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
