Protein changes in frozen fish.

Z Sikorski, J Olley, S Kostuch
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引用次数: 254

Abstract

Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.

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冷冻鱼中的蛋白质变化。
冷冻鱼的贮藏使其肌原纤维蛋白的可提取性降低。果肉的质地和功能也会恶化。在模型系统中,已经描述了肌凝蛋白、肌动蛋白、原肌凝蛋白和整个肌原纤维的聚集。这些变化是由以下因素共同作用引起的:由于水被冷冻而引起的部分脱水,蛋白质暴露于浓缩在剩余非冷冻液体中的无机盐,与从磷脂中释放的游离脂肪酸和脂质氧化产物的相互作用,以及由于氧化三甲胺酶分解在某些鱼类中产生的甲醛的交联。蛋白质变化的程度随着储存时间和温度的增加,以及随着组织的高度解体和它们成分的混合而增加。个别因素所起的作用以及不同类型的键,即疏水粘附、离子键和共价交联在特定情况下的重要性尚未完全披露。通过避免高储存温度和脂质氧化,去除血红素化合物和其他促进交联反应的成分,以及添加糖、几种有机酸、氨基酸或肽等冷冻保护剂,可以延缓冷冻鱼中蛋白质的变质变化。
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