Abstract
Frozen storage is one of the most important preservation methods for maintaining microbiological and chemical stability and extending the shelf life of food products. Deteriorations in texture, flavor, and color, resulting from biochemical, enzymatic, and functional changes in proteins, however, are problems associated with freezing and subsequent storage at subfreezing temperatures for many fresh and processed foods. Freeze-induced protein denaturation, enzyme inactivation, and related functionality losses are commonly observed in frozen fish, meat, poultry, egg products, and doughs. Muscle proteins are particularly susceptible to freeze denaturation compared to plant-derived proteins, and this is especially true for fish species. Denaturation of proteins during freezing and frozen storage can be monitored by measuring alterations in protein surface hydrophobicity, amino acid composition, conformational stability, solubility, aggregation, and enzyme activity. Losses in functional properties of proteins are commonly assessed by comparing water-holding ability, viscosity, gelation, emulsification, foaming, and whipping properties.
Keywords
- Muscle Protein
- Protein Denaturation
- Freeze Storage
- Myofibrillar Protein
- Functionality Loss
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Xiong, Y.L. (1997). Protein Denaturation and Functionality Losses. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_8
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DOI: https://doi.org/10.1007/978-1-4615-5975-7_8
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