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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/101283
Título

Raman Spectroscopic Study of Structural Changes in Hake (Merluccius merluccius L.) Muscle Proteins during Frozen Storage

AutorHerrero, Ana M. ; Carmona, Pedro ; Careche, Mercedes
Palabras claveFish quality
Structural changes
Frozen storage
Hake muscle
Raman spectroscopy
Fecha de publicación2004
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 52: 2147- 2153 (2004)
ResumenThis paper examines changes in the structure and functionality of fish muscle proteins at frozen storage temperatures known to render very different practical storage lives (-10 and -30 °C). Apparent viscosity and dimethylamine (DMA) content showed drastic temperature-related differences during storage. Raman spectroscopy revealed the occurrence of some structural changes involving secondary and tertiary protein structures. The changes in secondary structure were quantified, showing an increase of β-sheet at the expense of α-helix structure. The νC-H stretching band near 2935 cm-1 increased in intensity, indicating denaturation of the muscle proteins through the exposure of aliphatic hydrophobic groups to the solvent. These structural changes were more pronounced at -10 °C but occurred at both storage temperatures, whereas changes in apparent viscosity and DMA only occurred in storage at -10 °C. The possible utility of these structural changes for quality assessment is discussed.
URIhttp://hdl.handle.net/10261/101283
DOI10.1021/jf034301e
Identificadoresdoi: 10.1021/jf034301e
issn: 0021-8561
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