Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets |
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Authors: | S Jittinandana PB Kenney SD Slider |
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Affiliation: | Authors Jittinandana, Kenney, and Slider are with Animal and Veterinary Sciences, West Virginia Univ., Morgantown, WV 26506. Direct inquiries to author Kenney (E-mail ). |
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Abstract: | ABSTRACT: Stabilization of trout myofibrillar proteins during ?20°C, 90-d storage and after soaking fillets in water, 8.0% sucrose/sorbitol, or 1.0% sodium lactate was investigated with or without 0.5% phosphate and with or without 0.05% MgCl2. Fillets not soaked were the control. Compared with the control, cryoprotectants increased total protein and myofibrillar protein solubility; decreased surface hydrophobicity, total, free, and disulfide sulfhydryl content, and myosin susceptibility to thermal denaturation. There were no differences in total protein solubility and actin susceptibility to thermal denaturation between cryoprotectants and the water treatment. Phosphate minimized frozen storage effects on actin solubility and reduced protein surface hydrophobicity and myosin susceptibility to thermal denaturation, while MgCl2 increased the negative effects of frozen storage. |
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Keywords: | trout cryoprotection sucrose/sorbitol sodium lactate physicochemical traits |
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