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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet
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Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet

机译：冷冻和冷冻储存对鳟鱼和鲱鱼片比热容的影响

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摘要

Effects of freezing and frozen storage on the specific heat capacity difference of native (not heat denatured) and heat denatured fillet (DELTA_n~d(cp)) of trout and herring have been studied for the first time. Single and double freezing of fillet induced a clear reduction of the DELTA_n~d(cp) of up to 15 mJ g~(-1) K~(-1) at each freezing step. Frozen storage at -20 degC reduced the DELTA_n~d(cp) of herring fillet but not of trout fillet. This is in agreement with the earlier detected instability of myosin transition temperature of herring and the stability of myosin transition temperature of trout [1]. The DELTA_n~d(cp) is suggested as a new parameter for the evaluation of protein stability at freezing and frozen storage of fish. It has been shown, that a reversible endothermic effect between 2 and 22 degC in herring fillet is accompanied by a decrease of the storage modulus in the chopped fillet, which characterises the flexibility of the proteins. This mechanical change and the endothermic signal are missed in the chopped trout fillet at heating from 2 to 22 degC. This cold, reversible relaxation of fish proteins can be understood as a requirement for subsequent protein denaturation at frozen storage.
机译：首次研究了冷冻和冷冻贮藏对鳟鱼和鲱鱼的天然（未热变性）和热变性鱼片（DELTA_n〜d（cp））比热容差的影响。在每个冷冻步骤中，鱼片的单次和两次冷冻会导致DELTA_n〜d（cp）明显降低至15 mJ g〜（-1）K〜（-1）。 -20℃下的冷冻储存减少了鲱鱼片的DELTA_n〜d（cp），但没有减少鳟鱼片的DELTA_n〜d（cp）。这与较早发现的鲱鱼肌球蛋白转变温度的不稳定性和鳟鱼肌球蛋白转变温度的稳定性[1]相一致。建议将DELTA_n〜d（cp）作为评估鱼类冷冻和冷冻储存中蛋白质稳定性的新参数。已经表明，鲱鱼片中2至22℃之间的可逆吸热作用伴随着切碎的鱼片中储藏模量的降低，这表征了蛋白质的柔韧性。从2到22摄氏度加热时，切碎的鳟鱼鱼片会错过这种机械变化和吸热信号。鱼蛋白的这种冷的，可逆的松弛可以被理解为冷冻存储中随后蛋白变性的要求。

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