Ultrastructure of Actomyosin in Pre- and Post-Spawning Hake ( Merluccius hubbsi Marini) During Frozen Storage

Abstract

The degradation of actomyosin in fillets from pre- and post-spawning hake under frozen storage is studied by electron microscopy and by analysis of changes in protein solubility. The ratio of salt soluble protein did not present significant changes during 240 days of frozen storage for post-spawning hake. Meanwhile the same ratio for pre-spawning hake presented a steady decrease.

In post-spawning hake the proteins retain some of the characteristics of the native structure with some aggregate formation up to 60 days of storage. In pre-spawning hake the formation of aggregates is already extensive after only 15 days of storage.

The solubility of proteins from pre-spawning hake decreased continuously reflecting the changes in the ultrastructure of actomyosin complex. For post-spawning hake, only the formation of soluble aggregates was observed after 240 days of frozen storage.