TY - JOUR
T1 - Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
AU - Srinivasan, Subramanian
AU - Xiong, Youling L.
AU - Blanchard, Suzanne P.
AU - Tidwell, James H.
PY - 1997
Y1 - 1997
N2 - Fresh prawns were subjected to five freeze-thaw cycles (-29°C ⇆ 22°C) and associated physicochemical changes in muscle were determined. Shear force to break prawn tails was dependent on prawn size, more on weight (r = 0.75-0.81) than on diameter (r = 0.56-0.66). No change (P > 0.05) in shear force was observed in raw prawns after five freeze-thaw cycles. However, shear force of cooked prawns decreased after three freeze-thaw cycles which coincided with accelerated lipid oxidation in raw prawns. Electrophoretic analysis revealed gradual decreases in myosin, actin, and most other myofibrillar proteins with each successive freeze-thaw cycle. Enthalpy of protein denaturation decreased from 16.6 J/g (fresh) to 13.5 J/g after one freeze-thaw cycle with minor changes thereafter.
AB - Fresh prawns were subjected to five freeze-thaw cycles (-29°C ⇆ 22°C) and associated physicochemical changes in muscle were determined. Shear force to break prawn tails was dependent on prawn size, more on weight (r = 0.75-0.81) than on diameter (r = 0.56-0.66). No change (P > 0.05) in shear force was observed in raw prawns after five freeze-thaw cycles. However, shear force of cooked prawns decreased after three freeze-thaw cycles which coincided with accelerated lipid oxidation in raw prawns. Electrophoretic analysis revealed gradual decreases in myosin, actin, and most other myofibrillar proteins with each successive freeze-thaw cycle. Enthalpy of protein denaturation decreased from 16.6 J/g (fresh) to 13.5 J/g after one freeze-thaw cycle with minor changes thereafter.
KW - Freeze thaw
KW - Prawns
KW - Protein stability
KW - Quality
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U2 - 10.1111/j.1365-2621.1997.tb04381.x
DO - 10.1111/j.1365-2621.1997.tb04381.x
M3 - Article
AN - SCOPUS:0030829476
SN - 0022-1147
VL - 62
SP - 123
EP - 127
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -