Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)
Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of th...
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ftpubmed:oai:pubmedcentral.nih.gov:4711415 2023-05-15T15:32:07+02:00 Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) Kaale, Lilian Daniel Eikevik, Trygve Magne 2015-08-13 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711415/ http://www.ncbi.nlm.nih.gov/pubmed/26787963 https://doi.org/10.1007/s13197-015-1979-9 en eng Springer India http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711415/ http://www.ncbi.nlm.nih.gov/pubmed/26787963 http://dx.doi.org/10.1007/s13197-015-1979-9 © Association of Food Scientists & Technologists (India) 2015 Original Article Text 2015 ftpubmed https://doi.org/10.1007/s13197-015-1979-9 2017-01-08T01:06:40Z Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage. Text Atlantic salmon Salmo salar PubMed Central (PMC) Journal of Food Science and Technology 53 1 441 450 |
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PubMed Central (PMC) |
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English |
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Original Article |
spellingShingle |
Original Article Kaale, Lilian Daniel Eikevik, Trygve Magne Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) |
topic_facet |
Original Article |
description |
Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage. |
format |
Text |
author |
Kaale, Lilian Daniel Eikevik, Trygve Magne |
author_facet |
Kaale, Lilian Daniel Eikevik, Trygve Magne |
author_sort |
Kaale, Lilian Daniel |
title |
Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) |
title_short |
Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) |
title_full |
Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) |
title_fullStr |
Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) |
title_full_unstemmed |
Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) |
title_sort |
changes of proteins during superchilled storage of atlantic salmon muscle (salmo salar) |
publisher |
Springer India |
publishDate |
2015 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711415/ http://www.ncbi.nlm.nih.gov/pubmed/26787963 https://doi.org/10.1007/s13197-015-1979-9 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711415/ http://www.ncbi.nlm.nih.gov/pubmed/26787963 http://dx.doi.org/10.1007/s13197-015-1979-9 |
op_rights |
© Association of Food Scientists & Technologists (India) 2015 |
op_doi |
https://doi.org/10.1007/s13197-015-1979-9 |
container_title |
Journal of Food Science and Technology |
container_volume |
53 |
container_issue |
1 |
container_start_page |
441 |
op_container_end_page |
450 |
_version_ |
1766362616074076160 |