Physicochemical stability of paddlefish (polyodon spathula) meat under refrigerated and frozen storage

X. Lou, Y. L. Xiong, G. Liu, C. Wang, B. Wang, S. D. Mims

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


The objective of this study was to determine the composition and the physicochemical properties of paddlefish meat under refrigerated (0°C) and frozen (-29°C) storage. Paddlefish meat contained 79.0% moisture, 17.5% protein, 3.1% fat, and 1.0% ash. Under refrigerated storage, protein solubility and shear force of the meat decreased after 3 days, whereas TBARS increased from 4.5 to 8.0 nmole/g meat after 7 days. During frozen storage, protein solubility decreased by 20% at the beginning and continued to decline during the first 5 months, while shear force declined after 3 months and TBARS increased from 5.0 to 7.8 nmole/g meat only after 5 months (p < 0.05). There was no significant degradation of myosin during refrigerated storage. In addition, neither refrigerated nor frozen storage significantly altered the thermal stability of the muscle proteins.

Original languageEnglish
Pages (from-to)27-39
Number of pages13
JournalJournal of Aquatic Food Product Technology
Issue number4
StatePublished - Dec 1 2000


  • Lipid oxidation
  • Paddlefish
  • Protein solubility
  • Storage stability
  • Texture

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science


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