On the Correlation between the Concentrations of Phosphates and Chlorides in the Unfrozen Portions of the Frozen Fish Muscle Juices and the Denaturation Rate of Fish Muscle Protein during Frozen-Storage
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The correlations were examined between the concentrations of K, P, Na and Cl of the unfrozen portions in the fish muscle juices kept at -6°C, and the denaturation rate of protein in the fish muscles frozen-stored at -6°C.1) The denaturation of protein occurred most greatly in mackerel, next greatly in black porgy, while the denaturation was scarcely observed in the case of both rock bream and tuna. 2) The level of ion concentration of the unfrozen portions of muscle juices was higher in K and P than in Na and Cl. The concentration of each component was different among different species of fish. 3) To the difference of denaturation rate among four species of fish, the concentration of K was inversely proportional, those of Na and Cl proportional, and the concentration ratios of P/Cl and K/Na were both inversely proportional. 4) The content ratios between theminerals (P/Na and K/Na) in fish on the market. which were calculated from the literature values, were proportional to the already-reported cryo-tolerance of protein among species of fish. Thus, it was suggested that phosphates and chlorides may be related compositely to the denaturation of protein in frozen-stored fish.
- 公益社団法人 日本冷凍空調学会の論文
公益社団法人 日本冷凍空調学会 | 論文
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