Pacific whiting frozen fillets as affected by postharvest processing and storage conditions

Jinhwan Lee, Jae W. Park

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)


Whole fish and H&G (headed and gutted) fish were stored under refrigeration (<4°C) for 0, 2, and 5 days and subsequently filleted and frozen at -18°C and -80°C. Frozen fillets were analyzed during 24 weeks of storage. The activity of trimethylamine-N-oxide demethylase (TMAOase) decreased more quickly at -18°C than -80°C. TMAOase reduction was distinctively noted at -18°C storage. Formaldehyde (FA) induced by TMAOase increased at all treatments at -18°C as frozen storage extended to 24 weeks, but it was near zero at -80°C up to 12 weeks of storage. Textural toughening, low water retention ability, and low salt soluble protein resulted from the denaturation function of FA. A sudden decrease in surface hydrophobicity at 24 weeks, when stored at -18°C, resulted from FA-induced unfolding and subsequent aggregation. FA concentration appeared to affect protein aggregations and textual toughening of fillets during frozen storage.

Original languageEnglish
Pages (from-to)177-184
Number of pages8
JournalFood Chemistry
Publication statusPublished - 2016 Jun 15


  • Denaturation
  • Formaldehyde
  • Frozen storage
  • Pacific whiting fillet
  • Postharvest
  • TMAOase
  • Texture toughening

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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