CHANGES IN MYOFIBRILLAR PROTEINS AND LIPIDS OF SQUID (ILLEX ARGENTINUS) DURING FROZEN STORAGE

Authors: PAREDI, MARÍA E.; ROLDÁN, HUGO A.; CRUPKIN, MARCOS

Source: Journal of Food Biochemistry, Volume 30, Number 5, October 2006 , pp. 604-621(18)

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Abstract:

The biochemical properties of actomyosin (AM) and lipid composition of the mantle from frozen-stored whole squid were investigated. Irrespective of the sex of specimens, during the first months of storage, there was a trend of decreased protein solubility, reduced viscosity and enzymatic activities of AM. A significant decrease (P < 0.05) in the relative percentage of the myosin heavy chain and a significant increase (P < 0.05) in those of paramyosin and the 155-kDa component were also observed. After freezing, phospholipids (PL), sterols (ST) and triacylglycerols (TAG) represented 38.6, 29.1 and 21.2%, respectively, of total lipids (TL) from the mantle of male squid. Free fatty acids (FFA) plus diacylglycerols constituted only 11% of TL. TL extract from the mantle of female squid had a higher percentage of PL and had lower ST. In the frozen-stored male and female squid, TAG were hydrolyzed earlier than PL. At zero time of storage, the relative percentages of saturated and unsaturated fatty acid in TL extracts from the mantle of male and female squid were 39.1, 59.2 and 38.7, 61.1, respectively. Irrespective of sex, the saturated FA fraction significantly (P < 0.05) decreased and the unsaturated one significantly (P < 0.05) increased after 8 months of frozen storage.

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4514.2006.00088.x

Affiliations: 1: Scientific Research Commission of the Buenos Aires Province (CIC)

Publication date: 2006-10-01