Structural changes of hake (Merluccius merluccius L.) fillets: Effects of freezing and frozen storage

Structural changes in hake (Merluccius merluccius L.) fillets as affected by freezing method and frozen storage temperature have been studied through Raman spectroscopy and related to changes in texture and functionality. Changes in protein secondary structure were observed due to storage temperature, accompanied by changes in apparent viscosity and shear resistance. Samples at -10 °C showed greater structural alteration than at - 30 °C in terms of increase of β-sheets at the expense of α-helices. An increase of unordered protein structure was found only in samples stored at - 10 °C. Exposure of buried tryptophan residues was observed at both storage temperatures. The decrease of the δCH2 band upon storage suggested an increase of hydrophobic interactions of aliphatic residues. Except for liquid air frozen fillets, all samples showed a decrease of the (ν)O-H/(ν)C-H band ratio compared to the fresh ones, this decrease being higher the harsher the conditions.Peer Reviewe