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BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN AND MYOFIBRILS FROM FROZEN STORED FLOUNDER (PARALICHTHYS PATAGONICUS) FILLETS

2010; Wiley; Volume: 34; Issue: 5 Linguagem: Inglês

10.1111/j.1745-4514.2010.00344.x

1745-4514

María E. Paredi, Mariana Pagano, Marcos Crupkin,

Protein Hydrolysis and Bioactive Peptides

Journal of Food BiochemistryVolume 34, Issue 5 p. 983-997 BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN AND MYOFIBRILS FROM FROZEN STORED FLOUNDER (PARALICHTHYS PATAGONICUS) FILLETS M.E. PAREDI, Corresponding Author M.E. PAREDI TEL: 54-2266-430456-222; FAX: 54-2266-430456-222; EMAIL: elima_1930@yahoo.com.arSearch for more papers by this authorM.R. PAGANO, M.R. PAGANO Facultad de Ciencias AgrariasUniversidad Nacional de Mar del PlataRuta 226 Km 73.5(7620) Balcarce, Provincia de Buenos Aires, ArgentinaSearch for more papers by this authorM. CRUPKIN, M. CRUPKIN Facultad de Ciencias AgrariasUniversidad Nacional de Mar del PlataRuta 226 Km 73.5(7620) Balcarce, Provincia de Buenos Aires, ArgentinaSearch for more papers by this author M.E. PAREDI, Corresponding Author M.E. PAREDI TEL: 54-2266-430456-222; FAX: 54-2266-430456-222; EMAIL: elima_1930@yahoo.com.arSearch for more papers by this authorM.R. PAGANO, M.R. PAGANO Facultad de Ciencias AgrariasUniversidad Nacional de Mar del PlataRuta 226 Km 73.5(7620) Balcarce, Provincia de Buenos Aires, ArgentinaSearch for more papers by this authorM. CRUPKIN, M. CRUPKIN Facultad de Ciencias AgrariasUniversidad Nacional de Mar del PlataRuta 226 Km 73.5(7620) Balcarce, Provincia de Buenos Aires, ArgentinaSearch for more papers by this author First published: 01 June 2010 https://doi.org/10.1111/j.1745-4514.2010.00344.xCitations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract ABSTRACT The biochemical and physicochemical properties of myofibrils and actomyosin (AM) from frozen stored fillets of flounder were investigated. Solubility of proteins increased after freezing and decreased during frozen storage. No significant (P < 0.05) changes were detected in both Mg2+ (Ca2+) and Mg2+ Ethylene glycol tetraacetic acid (EGTA) Adenosinetriphosphatase (ATPase) activities of myofibrils due to freezing and frozen storage. Freezing produced a significant (P < 0.05) increase in Mg2+ Ca2+ and Mg2+(EGTA) and Mg2+ATPase activities of AM. The (Ca2+) ATPase activity remained unchanged. All the ATPases activities of AM decreased during frozen storage. The changes in the enzymatic activities of AM during storage were accompanied by a decrease in the reduced viscosity of the protein. No signals of proteolysis were detected in the profiles of SDS-Polyacrilamyde Gel Electrophoresis 10% gels of both myofibrils and AM. A significant decrease (P < 0.05) in the relative percentage of myosin and myosin/actin ratio was observed at the end of storage. These results suggest that denaturation–aggregation of myosin occurs at the end of storage in frozen stored fillets. PRACTICAL APPLICATIONS Flounder (Paralichthys patagonicus) is an important species of fish in South American waters. In recent years, catches in Argentina greatly increased. The fishing is commonly called “fine fishing” because of the high quality of the meat and its high price in the market. It is processed and exported as frozen interfoliated fillets and consumed as fresh fish in the internal market. Only a few reports on changes in biochemical and physicochemical properties of both AM and myofibrils from iced flounder are available. However, there is a lack of information on the behavior of myofibrillar proteins from flounder (P. patagonicus) during freezing and frozen storage. This information could be very important to establish technological actions to obtain optimal quality in frozen flounder. Citing Literature Volume34, Issue5October 2010Pages 983-997 RelatedInformation