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Protein changes of food in the freezer

Protein changes of food in the freezer

Freezers are used to freeze frozen food, which I'm sure we all know, so like a lot of protein-rich food, in the freezer in the freezer will happen what changes? Which like protein such rich nutrition will not be in the freezer because of freezing and freezing and reduce it? The following let the price of freezers to explain to you one by one. To know these, you should know the food protein in the freezer freezing process will happen what changes in the freezing process, in the freezing process, because the freezing temperature changes and ice crystals grow, will increase the degree of protein freezing denaturation.

It is generally believed that the lower the freezing temperature, the less the freezing denaturation of proteins. As a result of the experiment, the solubility of protein in 5% salt water was changed when the cod meat frozen at -35℃ was frozen at -14℃, -21.7℃ and -29℃, respectively. The lower the freezing temperature, the higher the amount of soluble protein, indicating that the degree of freezing denaturation of protein is less.

The degree of freezing denaturation of fish proteins varies greatly depending on the fish species, which is related to the stability of fish proteins themselves. For example, the protein of cod meat is easily denatured by freezing, while the perch uranium and flounder are not easily denatured. In addition, the freezing denaturation of fish proteins is also influenced by coexisting substances. For example, the presence of fat, especially free fatty acids from the decomposition of phospholipids, is a factor that promotes protein denaturation. Another example is that water-soluble salts such as calcium and magnesium promote the freezing denaturation of fish proteins, while phosphates, sugars and glycerol reduce the freezing denaturation of fish proteins. According to the experiments conducted by Minoru Akiba, cod meat was dipped in 0.5% aqueous sodium pyrophosphate solution or in 0.5% aqueous solution of sodium pyrophosphate and sodium tripolyphosphate, and then frozen at -5℃, -30℃, -90℃, and frozen at -26℃ for about 2 months, compared with untreated cod meat, its thawing effluent was less, and the deoxyribonucleic acid contained in the effluent in the amount of phosphorus (DNAP) was also less, so it is believed that phosphates are effective in inhibiting freezing denaturation of proteins and changes in muscle tissue.

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