Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments
ABSTRACT Myofibrillar, sarcoplasmic (SAR) and total extractable proteins (TEP) were isolated from the same lot of frozen cod ( Gadus morhua ) fillets stored at ‐30°C, ‐22°C, ‐15°C, and ‐12°C and a simulated industrial fluctuating temperature (SIFT) program. HPLC and SDS‐PAGE showed that myofibrillar...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1989
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1989.tb07892.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb07892.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb07892.x/fullpdf |
| Summary: | ABSTRACT Myofibrillar, sarcoplasmic (SAR) and total extractable proteins (TEP) were isolated from the same lot of frozen cod ( Gadus morhua ) fillets stored at ‐30°C, ‐22°C, ‐15°C, and ‐12°C and a simulated industrial fluctuating temperature (SIFT) program. HPLC and SDS‐PAGE showed that myofibrillar and SAR of the fillets stored at ‐12°C and ‐15°C exhibited low and high molecular weight changes similar to the SIFT. A new indicator of myofibrillar frozen storage quality was developed using SDS‐PAGE. TEP profiles by HPLC were time and temperature dependent. These observations by SDS‐PAGE and HPLC were further evidence that changes in frozen stored cod muscle were partially due to covalent S‐S crosslinking. |
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