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Food Science and Technology International
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Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage

M. Dondero

Escuela de Alimentos, Facultad de Recursos Naturales, Universidad Católica de Valparaiso, Casilla 4059, Valparaiso, Chile

M. Araya

Escuela de Alimentos, Facultad de Recursos Naturales, Universidad Católica de Valparaiso, Casilla 4059, Valparaiso, Chile

E. Curotto

Instituto de Química, Universidad Católica de Valparaíso

Protein denaturation during frozen storage at -18 "C for 16 weeks was studied in jack mackerel (Trachurus murphyi) actomyosin. The cryoprotective effect of different additives was evaluated at a level of 8°/, (w/w): sucrose/sorbitol (1:1), maltodextrin 25 DE, milk whey and sodium lactate. The results were compared with a control sample without additives. The decrease in protein solubility and calcium ATPase activity confirmed that protein denaturation occurred both during the freezing process and during frozen storage. Higher losses were observed after one week at -18 °C. Sucrose/sorbitol and maltodextrin 25 DE were the best cryoprotectants. DSC thermograms showed two endothermic transitions with Tmax at 46.8 °C and 68.9 °C assigned to myosin and actin respectively. The best cryoprotective effect was achieved with sucrose/sorbitol and maltodextrin 25 DE. These additives showed Tmax and {Delta}H values for myosin and actin significantly higher than the control.

Key Words: denaturation • frozen storage • actomyosin • jack mackerel

Food Science and Technology International, Vol. 2, No. 2, 79-86 (1996)
DOI: 10.1177/108201329600200204
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