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Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage.

Careche, M; Herrero, A M; Rodriguez-Casado, A; Del Mazo, M L; Carmona, P.
J Agric Food Chem ; 47(3): 952-9, 1999 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-10552397
Structural changes in hake (Merluccius merluccius L.) fillets as affected by freezing method and frozen storage temperature have been studied through Raman spectroscopy and related to changes in texture and functionality. Changes in protein secondary structure were observed due to storage temperature, accompanied by changes in apparent viscosity and shear resistance. Samples at -10 degrees C showed greater structural alteration than at -30 degrees C in terms of increase of beta-sheets at the expense of alpha-helices. An increase of unordered protein structure was found only in samples stored at -10 degrees C. Exposure of buried tryptophan residues was observed at both storage temperatures. The decrease of the deltaCH(2) band upon storage suggested an increase of hydrophobic interactions of aliphatic residues. Except for liquid air frozen fillets, all samples showed a decrease of the nuO-H/nuC-H band ratio compared to the fresh ones, this decrease being higher the harsher the conditions.