EFFECT OF VACUUM PACKAGING ON CHANGES ASSOCIATED WITH FROZEN COD FILLETS |
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| Authors: | M. E. SIROIS B. M. SLABYJ R. H. TRUE R.E. MARTIN |
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| Affiliation: | Department of Food Science, University of Maine, Orono, ME 04469;National Fisheries Institute, 1525 Wilson Blvd., Arlington, VA 22209 |
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| Abstract: | Protein solubility of cod fillets sealed under vacuum was significantly higher at all sampling times than from fillets sealed in presence of air during an 18 months storage study at −25°C. Frozen storage resulted in substantial loss of protein from all of the bands of the PAGE pattern, with more pronounced loss from the myosin heavy chain, actin and tropomyosin bands. Dimethylamine and malonaldehyde concentrations were not significantly different between the air and vacuum pack. Significant losses in flavor and textural quality during frozen storage were detected. Crosslinking, responsible for the observed reduction in protein solubility of raw tissue, appears to be of relatively weak nature, since little toughening was detected in the cooked tissue. |
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