title: Effect of various cryostabilizers on the production and reactivity of formaldehyde in frozen-stored minced blue whiting muscle.
abstract: The production of formaldehyde in frozen-stored minced blue whiting muscle was described by a rectangular hyperbolic model, and the effectiveness of each cryostabilizer is discussed in terms of its parameters. The maltodextrins assayed noticeably inhibited formaldehyde production, this effect being greater at -20 degrees C than at -10 degrees C. Sucrose was only effective at -20 degrees C. It seems that these compounds act by restricting molecular diffusion. The effect of each cryostabilizer on formaldehyde binding was closely regulated by its effect on production. This is discussed in terms of the binding equation parameters. The binding of formaldehyde during frozen storage was dependent on protein rearrangements leading to reactive groups becoming available. The constraints of cryostabilizers on molecular diffusion reduced the exposure of these groups. Consequently, the interpretation of formaldehyde reactivity was biased, leading to conclusions different from those that would be obtained from a study done under standard conditions.
authors.affiliation: Instituto de Investigaciones Marinas (CSIC), Vigo, Spain.
authors.forename: J J
authors.initials: JJ
authors.lastname: Herrera
authors.forename: L
authors.initials: L
authors.lastname: Pastoriza
authors.forename: G
authors.initials: G
authors.lastname: Sampedro
authors.forename: M L
authors.initials: ML
authors.lastname: Cabo
mesh_terms: D000818:Animals; D005399:Fishes; D005511:Food Handling; D005519:Food Preservation; D005520:Food Preservatives; D005557:Formaldehyde / Q000032:analysis*; D005615:Freezing; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D011134:Polysaccharides
chemical_list: D005520:Food Preservatives; D011134:Polysaccharides; D005557:Formaldehyde; C008315:maltodextrin