COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS

• Published in: Journal of Muscle Foods
• Main Authors: PAYNE, STEVEN R., WILSON, PETER W.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1994
• Subjects: Food Science; Antarctic; Antarc*
• Online Access: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00533.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.1994.tb00533.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.1994.tb00533.x

ABSTRACT The physical and sensory characteristics of frozen/thawed flesh from Antarctic and Black Cod were compared as a guide to the possible role of antifreeze proteins. These proteins are present in the serum of the former species, but not the latter. Thermal hysteresis and spicule formation were demonstrated in purified extracts from Antarctic Cod muscle, indicating that antifreeze glycoproteins were present. These phenomena were not observed in Black Cod extracts. Thin sections of Antarctic Cod muscle at — 10C exhibited many small ice crystals with well‐expressed prism faces and evidence of spicular growth. With Black Cod sections, no spicular growth was evident. Clearly only Antarctic Cod muscle contained significant quantities of antifreeze glycoproteins. Black Cod muscle had a greater drip loss (8.5%) than Antarctic Cod (3.5%) following freeze/thaw. After 3 weeks frozen storage, thawed Antarctic Cod had a firmer texture than Black Cod and panelists found Antarctic Cod samples to be more flaky, juicier with a greater overall acceptability. Antifreeze proteins within muscle foods may reduce damage during frozen storage by inhibiting recrystallization.