Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality

✍ Scribed by M Trinidad García-Arias; Esther Alvarez-Pontes; M Camino García-Fernández; Francisco J Sánchez-Muniz

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 144 KB
• Volume: 83
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1366

✦ Synopsis

Abstract

The effect of sequential freezing/defrosting/frying on protein quality is not well known. With this in mind, fillets of fresh sardine were stored frozen, then thawed, either conventionally at 4 °C in a refrigerator or with the use of a microwave oven, and subsequently deep‐fried. Proximate and amino acid compositions, protein solubility in sodium dodecyl sulphate/β‐mercaptoethanol (SDS/β‐ME), total SH group content and amino acid chemical score were determined. The lowest protein concentration was observed in frozen/4 °C‐thawed sardines (CR), whilst the lowest fat content was found in both fresh/fried sardines (F) and 4 °C‐thawed/fried sardines (CF). Every step of each process studied caused a decrease in cyst(e)ine; the most important loss was recorded in CF samples and in frozen sardines fried without defrosting (Fro‐F). The lowest solubility in SDS/β‐ME and the lowest total SH group content were observed for Fro‐F samples and microwave‐thawed/fried sardines (MF). On the other hand, the lowest chemical score was found for Fro‐F, CF and MF samples. Although weight loss and proximate composition seemed to change less when defrosting sardine fillets using a microwave oven rather than at 4 °C, the results for SDS/β‐ME solubility and total SH group content suggest that a slow defrosting process (refrigerator at 4 °C) is preferable to a much quicker process (microwave oven) for thawing frozen sardine fillets before frying. Copyright © 2003 Society of Chemical Industry