caa a22 4500 463157257 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0318-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0318-9 Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet [Elektronische Daten] [Michael Beyrer, Mark Rüsch gen. Klaas] Effects of freezing and frozen storage on the specific heat capacity difference of native (not heat denatured) and heat denatured fillet ( $$\Delta _n^d c_{\rm P}$$ ) of trout and herring have been studied for the first time. Single and double freezing of fillet induced a clear reduction of the $$\Delta _n^d c_{\rm P}$$ of up to 15mJg−1K−1 at each freezing step. Frozen storage at −20°C reduced the $$\Delta _n^d c_{\rm P}$$ of herring fillet but not of trout fillet. This is in agreement with the earlier detected instability of myosin transition temperature of herring and the stability of myosin transition temperature of trout [1]. The $$\Delta _n^d c_{\rm P}$$ is suggested as a new parameter for the evaluation of protein stability at freezing and frozen storage of fish. It has been shown, that a reversible endothermic effect between 2 and 22°C in herring fillet is accompanied by a decrease of the storage modulus in the chopped fillet, which characterises the flexibility of the proteins. This mechanical change and the endothermic signal are missed in the chopped trout fillet at heating from 2 to 22°C. This cold, reversible relaxation of fish proteins can be understood as a requirement for subsequent protein denaturation at frozen storage. Springer-Verlag, 2006 Fish fillet nationallicence Freezing nationallicence Frozen storage nationallicence Protein nationallicence Thermal analysis nationallicence Specific heat capacity nationallicence DSC nationallicence Beyrer Michael Department of Technology, University of Applied Sciences, 17041, PF 110121, Neubrandenburg, Germany aut Rüsch gen. Klaas Mark Department of Technology, University of Applied Sciences, 17041, PF 110121, Neubrandenburg, Germany aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 349-353 1438-2377 224:3<349 2007 224 217 https://doi.org/10.1007/s00217-006-0318-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0318-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Beyrer Michael Department of Technology, University of Applied Sciences, 17041, PF 110121, Neubrandenburg, Germany aut NATIONALLICENCE 700 1- Rüsch gen. Klaas Mark Department of Technology, University of Applied Sciences, 17041, PF 110121, Neubrandenburg, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 349-353 1438-2377 224:3<349 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer