Pacific whiting frozen fillets as affected by postharvest processing and storage conditions

•Myofibrillar protein and TMAOase were affected by refrigeration/freezing condition.•TMAOase, which produced FA, was negatively affected by FA.•FA induced textural toughening of fillets by aggregation of myofibrillar proteins. Whole fish and H&G (headed and gutted) fish were stored under refrige...

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Bibliographic Details
Published in:Food chemistry 2016-06, Vol.201, p.177-184
Main Authors: Lee, Jinhwan, Park, Jae W.
Format: Article
Language:English
Subjects:
Aldehyde-Lyases - metabolism
Animals
Denaturation
Food Handling
Food Storage
Formaldehyde
Formaldehyde - analysis
Freezing
Frozen storage
Gadiformes
Hydrophobic and Hydrophilic Interactions
Pacific whiting fillet
Postharvest
Protein Aggregates
Seafood - analysis
Texture toughening
TMAOase
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Summary:•Myofibrillar protein and TMAOase were affected by refrigeration/freezing condition.•TMAOase, which produced FA, was negatively affected by FA.•FA induced textural toughening of fillets by aggregation of myofibrillar proteins. Whole fish and H&G (headed and gutted) fish were stored under refrigeration (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.01.083