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

doi:10.1300/J030v09n04_04

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

17 Citations (SciVal)

Abstract

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 language	English
Pages (from-to)	27-39
Number of pages	13
Journal	Journal of Aquatic Food Product Technology
Volume	9
Issue number	4
DOIs	https://doi.org/10.1300/J030v09n04_04
State	Published - Dec 1 2000

Keywords

Lipid oxidation
Paddlefish
Protein solubility
Storage stability
Texture

ASJC Scopus subject areas

Food Science
Aquatic Science

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abstract = "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.",

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AU - Lou, X.

AU - Xiong, Y. L.

AU - Liu, G.

AU - Wang, C.

AU - Wang, B.

AU - Mims, S. D.

PY - 2000/12/1

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N2 - 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.

AB - 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.

KW - Lipid oxidation

KW - Paddlefish

KW - Protein solubility

KW - Storage stability

KW - Texture

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

Abstract

Keywords

ASJC Scopus subject areas

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