Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza

Abstract

Differences between fresh and frozen hake muscle in which proteins were highly aggregated during frozen storage, and their relationship with nutritional quality are evaluated. The differences between fresh and frozen muscle proteins were studied on the basis of protein solubility, type and state of muscle aggregation and amino acid composition. Nutritional value was determined by nitrogen bal ance and amino acid composition in the blood. The high level of aggregation in the frozen muscle was due mainly to disulfide and other covalent bonds. Lysine diminished in frozen muscle and in plasma. Although in frozen fish muscle, proteins were highly aggregated even by disulfide and non- disulfide covalent bonds, nitrogen balance in fresh and frozen fish was similar.

Keywords

hake frozen proteins solubility storage nutrition

Get full access to this article

View all access options for this article.

References

Aoac. (1995). Official Methods of Analysis. 16th edn. Arlington, VA: AOAC.

Astrom S. and von der Decken A. (1983). Lysine deficiency reduces transcription activity and concentration of chromatin proteins reversibly in rat liver. Acta Physiologica Scandinavica 17(4): 519-525.

Bligh E.G. and Dyer W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37: 911-917.

Careche M. and Tejada M. (1990a). The effect of neutral and oxidized lipids on functionality in hake (Merluccius merluccius L.) a dimethylamine and formaldehyde-forming species during frozen storage. Food Chemistry 36: 113-128.

Careche M. and Tejada M. (1990b). Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage. Food Chemistry 37: 275-287.

Careche M. and Tejada M. (1991a). Effect of added lipids on the texture of minced hake (Merluccius merluccius L.), megrin (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) during frozen storage. Zeitschrift für Lebensmittel Untersuchung und Forschung 19: 533-537.

Careche M. and Tejada M. (1991b). Interaction between triolein and natural hake actomyosin during frozen storage at -18 °C. Journal of Food Biochemistry 15: 449-462.

Careche M. and Tejada M. (1994). Hake natural actomyosin interaction with free fatty acids during frozen storage. Journal of the Science of Food and Agriculture 64: 501-507

Careche M. , Torrejón P. , Del Mazo M. and Tejada M. (1996). Study of aggregation of minced hake and blue whiting during frozen storage. In: 26th Western European Fish Technologists' Association Conference. Gdynia, Poland. 22-26 September 1996.

10.

Castrillón A.M. , Alvarez-Pontes E. and Garcia Arias M.T. (1996). Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Sardina pilchardus). Journal of the Science of Food and Agriculture 70: 29-34.

11.

Cohen S.A. , Bidlingmeyer B.A. and Tarvin T.L. (1986). PITC derivatives in amino acid analysis. Nature 320: 769-770.

12.

Cree T.C. and Schalch D.S. (1985). Protein utilization in growth: Effect of lysine deficiency on serum growth hormone somatomedins, insulin, total thyroxine (T4) and triiodothyronine, free T4 index, and total corticosterone. Endocrinology 117(2): 667-673.

13.

Del Mazo M. , Huidobro A. , Torrejón P. , Tejada M. and Careche M. (1994). Role of formaldehyde in formation of natural actomyosin aggregates in hake during frozen storage. Zeitschrift für Lebensmittel Untersuchung und Forschung 198: 459-464.

14.

Del Mazo M. , Torrejón P. , Careche M. and Tejada M. (1997). Characteristics of the salt soluble fraction of hake fillets stored at-20 and -30 °C. In: 27 th Western European Fish Technologists' Association Conference . Madrid, Spain. 19-22 October 1997.

15.

Fleck A. and Munro H.N. (1965). The determination of organic nitrogen in biologic materials. Clinical Chemistry Acta 1965: 2.

16.

Garrow J.S. and James W.P.T. (eds). (1993). Human Nutrition and Dietetics, 9th edn. London, UK: Churchill Livingstone.

17.

Grant A.P. , Grant J.P. , Snyder P.J. , Chapman G. and Russel M. (1994). Effect of enteral feeding products on survival from Escherichia coli peritonitis. Journal of Trauma 37(5): 778-785.

18.

Hernandez A. and Polanco I. (1991). Plasma precursor amino acids of central nervous system monoamines in children with coeliac disease. Gut 32: 1478-1481.

19.

Huidobro A. and Tejada M. (1992). Foaming capacity of fish minces during frozen storage. Journal of the Science of Food and Agriculture 60: 263-270.

20.

Huidobro A. and Tejada M. (1993). Emulsifying capacity of fish minces from several species during frozen storage. Journal of the Science of Food and Agriculture 61: 333-338.

21.

Huidobro A. and Tejada M. (1995). Alteration of the electrophoretic pattern of myofibrillar proteins in fish mince during frozen storage. Zeitschrift für Lebensmittel Untersuchung und Forschung 200: 247-251.

22.

Huidobro A. , Mohamed G. and Tejada M. (1997). Protein aggregates forming in mixed minces of hake and sardine during frozen storage. In: 27th Western European Fish Technologists' Association Conference . Madrid, Spain. 19-22 October 1997.

23.

Hultin H.O. , Feng Y. and Stanley D.W. (1995). A re-examination of muscle protein solubility . Journal of Muscle Foods 6: 91-107.

24.

Ironside J.I.M. and Love R.M. (1958). Studies on protein denaturation in frozen fish 1. Biological factors influencing the amounts of soluble and insoluble proteins present in the muscle of the North Sea cod. Journal of the Science of Food and Agriculture 9 : 597-604.

25.

Knudsen L. , Reimers K. , Berner L. and Jensen N.C. (1985). A modification of Bligh and Dyer's oil extraction method reducing chloroform vapour outlet. In: 15th Western European Fish Technologists' Association Conference. Hamburg, Germany. September 17-19.

26.

Lowry O.H. , Rosebrough N.J. , Farr A.L. and Randall R.J. (1951). Protein measurement with the Folin phenol reagent . Journal of Biological Chemistry 193: 265-275.

27.

Matsumoto J.J. (1980). Chemical deterioration of muscle proteins during frozen storage. In: Whitaker J.R. and Fujimaki M. (eds), Chemical Deterioration of Proteins. ACS Symposium series 123. Washington, DC: American Chemical Society, pp. 95-124.

28.

National Research Council. (1978). Nutrient Requirements of Laboratory Animals. Washington, DC: National Academy Press.

29.

Owusu-Ansah Y.J. and Hultin H.O. (1987). Effect of in situ formaldehyde production on solubility and cross-linking of proteins of minced red hake muscle during frozen storage Journal of Food Biochemistry 11: 17-39.

30.

Phast-System User's Manual. Pharmacia LKB Biotechnology AB: Uppsala, Sweden, 1990.

31.

Stefansson G. and Hultin H.O. (1994). On the solubility of cod muscle proteins in water . Journal of Agricultrual and Food Chemistry 42: 2656-2664.

32.

Suzuki T. (1981). Fish and Krill Protein: Processing Technology . London, UK: Applied Science Publishers Ltd.

33.

Tejada M. , Torrejón P. , Del Mazo M. and Careche M. (1995). Effect of freezing and formaldehyde on solubility of natural actomyosin isolated from cod (Gadus morhua), hake (Merluccius mercluccius) and blue whiting (Micromesistius poutassou). In: 25th Western European Fish Technologists' Association Conference. Noordwijkerhout, The Netherlands. 13-16 November 1995

34.

Tejada M. , Careche M. , Torrejón P. , Del Mazo M.L. , Solas M.T. , Garcia M.L. and Barba C. (1996). Protein extracts and aggregates forming in minced cod (Gadus morhua) during frozen storage. Journal of Agricultural and Food Chemistry 44(10): 3308-3314.

35.

Tesseraud S. , Peresson R. , Lopes J. and Chagneau A.M. (1996). Dietary lysine deficiency greatly affects muscle and liver protein turnover in growing chickens British Journal of Nutrition 75(6): 853-865.

36.

Torrejón P. (1996). Agregación de proteínas de músculo de pescado congelado. Acción del formaldehído. Doctoral Thesis. Facultad de Famacia , Universidad Complutense, Madrid, Spain.