Effect of sucrose on the biochemical properties of fish muscle proteins during freezing　and frozen storage

摘要

Minced muscle and washed mince were used as experimental materials. Ca-, Mg-ATPase activity, salt solubilityrnwere used as denaturation indices of myosin. The results showed as follows: 1) No marked changes in myofibrillarrnCa-ATPase activity and salt solubility between unfrozen and frozen samples at – 40 ˚C were detected for minced meat.rnHowever, the inactivation extent of Ca-ATPase activities in frozen washed mince sample was large and its remainingrnCa-ATPase activities was about 60%. 2 )During frozen storage, the extent of Ca-ATPase inactivation and the loss of saltrnsolubility of the sample increased obviously at higher storage temperatures such as -10˚C. 3) with the addition ofrnsucrose, the inactiviation of Ca-ATPase acivity and the lost of salt solubility was controlled. And Mg-ATPase acitivitiesrnalso kept unchanged. The protecting effect was very obvious for the washed mince sample for long-term frozen storage.