Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Lilian Daniel Kaale; Trygve Magne Eikevik

doi:10.1007/s13197-015-1979-9

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

J Food Sci Technol. 2016 Jan;53(1):441-50. doi: 10.1007/s13197-015-1979-9. Epub 2015 Aug 13.

Authors

Lilian Daniel Kaale¹, Trygve Magne Eikevik²

Affiliations

¹ Department of Chemical and Mining Engineering, University of Dar es Salaam (UDSM), P. O. Box 35131, Dar es Salaam, Tanzania ; Department of Energy and Process Engineering, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway.
² Department of Energy and Process Engineering, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway.

Abstract

Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage.

Keywords: Crystallization; Proteins; Salmon fish (Salmo salar); Superchilled storage.