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《Journal of Shanghai Fisheries University》 2001-01
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Effects of freezing and frozen storage temperature on myofibrillar protein freeze denaturation of silver carp muscle

YUAN Chun hong 1, CHEN Shun sheng 1 , CHENG Yu dong 1 , ZHOU Pei gen 1, Yu Ke feng 1, FUKUDA Yutaka 2 (1.College of Food Science, SFU, Shanghai 200090, China; 2.National Research Institute of Aquaculture, 422-1 Naka Tsuhamaura, Nansei cho  
The effects of final freezing temperature,freezing rate and frozen storage temperature on myofibrillar protein of silver carp muscle were studied, monitoring changes in the Ca 2+ -、Mg 2+ -、 EDTA- ATPase activities as the indexes of protein denaturation in the present study. The results showed that (1) different final freezing ultimate temperatures and freezing rates had no remarkable effect on the denaturation of myosin, even if the sample was frozen from 0℃ to -40℃ after 72 hours(3 day), the changes of Ca 2+ -、Mg 2+ -、EDTA- ATPase activities were not obvious. Moreover, the difference between quick freezing and slow freezing was also not found during the subsequent frozen storage. (2) The lower frozen storage temperature, the more stable the myofibrillar protein; moreover, it can be concluded that frozen storage temperature has great effect on protein denaturatin, compared with the effect of freezing rate and final freezing temperature.
【Fund】: 上海水产大学与日本国际农林水产业研究中心合作研究项目!“中国淡水渔业利用技术开发”的组成部分
【CateGory Index】: S983.2
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