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Food Science and Technology International
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Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza

C. Alvarez

Instituto del Frío, CSIC Ciudad Universitaria s/n, 28040 Madrid, Spain

A. Huidobro

Instituto del Frío, CSIC Ciudad Universitaria s/n, 28040 Madrid, Spain

M. Tejada

Instituto del Frío, CSIC Ciudad Universitaria s/n, 28040 Madrid, Spain

I. Vázquez

Hospital La Paz, Paseo de la Castellana 261, 28046 Madrid, Spain

E. De Miguel

Hospital La Paz, Paseo de la Castellana 261, 28046 Madrid, Spain

I.A. Gómez de Segura

Hospital La Paz, Paseo de la Castellana 261, 28046 Madrid, Spain

Differences between fresh and frozen hake muscle in which proteins were highly aggregated during frozen storage, and their relationship with nutritional quality are evaluated. The differences between fresh and frozen muscle proteins were studied on the basis of protein solubility, type and state of muscle aggregation and amino acid composition. Nutritional value was determined by nitrogen bal ance and amino acid composition in the blood. The high level of aggregation in the frozen muscle was due mainly to disulfide and other covalent bonds. Lysine diminished in frozen muscle and in plasma. Although in frozen fish muscle, proteins were highly aggregated even by disulfide and non- disulfide covalent bonds, nitrogen balance in fresh and frozen fish was similar.

Key Words: hake • frozen • proteins • solubility • storage • nutrition

Food Science and Technology International, Vol. 5, No. 6, 493-499 (1999)
DOI: 10.1177/108201329900500607
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