COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS
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...
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1994
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crwiley:10.1111/j.1745-4573.1994.tb00533.x 2023-12-03T10:13:57+01:00 COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS PAYNE, STEVEN R. WILSON, PETER W. 1994 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Muscle Foods volume 5, issue 3, page 233-244 ISSN 1046-0756 1745-4573 Food Science journal-article 1994 crwiley https://doi.org/10.1111/j.1745-4573.1994.tb00533.x 2023-11-09T14:20:03Z 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. Article in Journal/Newspaper Antarc* Antarctic Wiley Online Library (via Crossref) Antarctic Journal of Muscle Foods 5 3 233 244 |
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Open Polar |
collection |
Wiley Online Library (via Crossref) |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science PAYNE, STEVEN R. WILSON, PETER W. COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS |
topic_facet |
Food Science |
description |
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. |
format |
Article in Journal/Newspaper |
author |
PAYNE, STEVEN R. WILSON, PETER W. |
author_facet |
PAYNE, STEVEN R. WILSON, PETER W. |
author_sort |
PAYNE, STEVEN R. |
title |
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS |
title_short |
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS |
title_full |
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS |
title_fullStr |
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS |
title_full_unstemmed |
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS |
title_sort |
comparison of the freeze/thaw characteristics of antarctic cod (dissostichus mawsoni) and black cod (paranotothenia augustata) — possible effects of antifreeze glycoproteins |
publisher |
Wiley |
publishDate |
1994 |
url |
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 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic |
genre_facet |
Antarc* Antarctic |
op_source |
Journal of Muscle Foods volume 5, issue 3, page 233-244 ISSN 1046-0756 1745-4573 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1745-4573.1994.tb00533.x |
container_title |
Journal of Muscle Foods |
container_volume |
5 |
container_issue |
3 |
container_start_page |
233 |
op_container_end_page |
244 |
_version_ |
1784260955482357760 |