title: Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.
abstract: Whole fish and H&G (headed and gutted) fish were stored under refrigeration (<4 °C) for 0, 2, and 5 days and subsequently filleted and frozen at -18 °C and -80 °C. Frozen fillets were analyzed during 24 weeks of storage. The activity of trimethylamine-N-oxide demethylase (TMAOase) decreased more quickly at -18 °C than -80 °C. TMAOase reduction was distinctively noted at -18 °C storage. Formaldehyde (FA) induced by TMAOase increased at all treatments at -18 °C as frozen storage extended to 24 weeks, but it was near zero at -80 °C up to 12 weeks of storage. Textural toughening, low water retention ability, and low salt soluble protein resulted from the denaturation function of FA. A sudden decrease in surface hydrophobicity at 24 weeks, when stored at -18 °C, resulted from FA-induced unfolding and subsequent aggregation. FA concentration appeared to affect protein aggregations and textual toughening of fillets during frozen storage.
authors: Oregon State University, OSU Seafood Research and Education Center, 2001 Marine Dr., #253, Astoria, OR 97103, United States.
authors: Jinhwan
authors: J
authors: Lee
authors: Oregon State University, OSU Seafood Research and Education Center, 2001 Marine Dr., #253, Astoria, OR 97103, United States; Korea University, Dept of Food BioScience and Technology, 123 Anam-Ro, Seongbuk-Gu, Seoul, South Korea. Electronic address: Jae.Park@oregonstate.edu.
authors: Jae W
authors: JW
authors: Park
mesh_terms: D000446:Aldehyde-Lyases / Q000378:metabolism; D000818:Animals; D005511:Food Handling; D061353:Food Storage; D005557:Formaldehyde / Q000032:analysis; D005615:Freezing; D048388:Gadiformes; D057927:Hydrophobic and Hydrophilic Interactions; D066329:Protein Aggregates; D017747:Seafood / Q000032:analysis*
chemical_list: D066329:Protein Aggregates; D005557:Formaldehyde; D000446:Aldehyde-Lyases; C023188:trimethylamine-oxide aldolase
keywords: Ascorbic acid (PubChem CID: 54670067); Denaturation; Dimethylamine (PubChem CID: 674); Ferrous chloride (PubChem CID: 24458); Formaldehyde; Formaldehyde, hydrate (PubChem CID: 22136924); Frozen storage; Pacific whiting fillet; Postharvest; TMAOase; Texture toughening; Trimethylamine hydrochloride (PubChem CID: 10313079); Trimethylamine oxide (PubChem CID: 1145); l-Cysteine (PubChem CID: 5862)