Fish processing conditions have a g

Fish processing conditions have a great impact on final
products, and they are mostly associated with changes of chemical
composition and the degradation of muscle proteins
(Aussanasuwannakul et al., 2010; Cheng, Sun, Han, & Zeng,
2014). Postharvest handling of fish affects the functional properties
of proteins and sensory quality, such as loss of protein solubility,
emulsifying capacity, water-binding capacity, thaw drip, and texture
scores (Hong et al., 2013; Mohan, Ramachandran, & Sankar,
2006).
The freezing of fish products is a common practice to extend
the shelf-life of foods, and the effect of frozen storage on the
shelf-life of these products, and on the techno-functional properties
(Liu, Liang, Xia, Regenstein, & Zhou, 2013; Sanchez-Valencia,
Sanchez-Alonso, Martinez, & Careche, 2014), has been widely
reported. There are important changes related to ice crystals during
frozen storage, as well as functional and enzymatic changes of
protein structure; changes in functionality during frozen storage,
such as increase in shear resistance of muscle, protein extractability,
solubility and viscosity (Sanchez-Valencia et al., 2014) and
protein denaturation (Saeed & Howell, 2002), have been attributed
to conformational transitions of proteins, together with a
transfer of myofibrillar water to larger spatial domains in the
muscle (Sanchez-Valencia et al., 2014) and also to the intermolecular
aggregation of proteins (Saeed & Howell, 2002). Due
to the action of enzymes present in fish products, ammonia,
formaldehyde and trimethylamine nitrogen (TMA-N) are produced
as a result of the degradation of trimethylamine-N-oxide
(TMAO) inducing protein aggregation, thus reducing protein ability
to bind water (Emire & Gebremariam, 2010; Tahergorabi &
Jaczynski, 2011), and producing changes in protein, causing softness,
spoilage and quality degradation (Tahergorabi & Jaczynski,
2011).In order to evaluate and quantify these chemical, biochemical
and physical changes during frozen fish storage, quality indicators
have been employed, such as basic volatile spoilage compounds
(ammonia (NH3), dimethylamine (DMA) and trimethylamine
(TMA), collectively known as total volatile basic nitrogen (TVB-N)
(Emire & Gebremariam, 2010; Hong et al., 2013; Jeyasanta,
Prakash, Carol, & Patterson, 2013; Lakshmisha, Ravishankar,
Ninan, Mohan, & Gopal, 2008). Similarly, texture profile analysis
(TPA) of fish flesh (Coppes-Petricorena, 2011), measured by rheological
and instrumental techniques, and organoleptic/sensory
assessment, using trained panels (Isaksson, Swensen, Taylor,
Fjaera, & Skjervold, 2002; Wu, Sun, & He, 2014), were also used.
However, it has been proved that textural measurement by instrumental
analysis methods is better and more precise by reason of
reducing the variation during measurements arising from human
factors (Cheng et al., 2014).
These quality indicators change over time, and therefore can be
captured in mathematical models containing characteristic kinetic
parameters, to improve understanding, prediction, and control
(van Boekel, 2008) and, thus, can be used by the industry to predict
and control quality changes and the shelf-life of foods.
The objective of this study was to evaluate and quantify protein
and textural changes during frozen storage of Atlantic salmon
(Salmo salar) fillets at different frozen storage temperatures
(268 K, 264 K, 260 K and 255 K) and modeling these
mathematically.

Results (English) 3:

鱼加工条件对最终产品的影响
伟大的，他们大多是用化学
组成和肌肉蛋白降解的变化有关
（aussanasuwannakul等人。，2010；程，孙，韩，&曾，
2014）。鱼的采后处理会影响蛋白质的功能特性和感官品质，如蛋白质溶解度、乳化能力，结合水的能力，融滴，和纹理
评分（Hong等人。，2013；磨憨，德兰，&桑卡尔，
2006）。
鱼类产品的冷冻食物的保质期延长
惯例，及冻藏对这些产品的
保质期的影响，并对技术的功能特性
（刘，梁，夏，雷根斯坦，&Zhou，2013；桑切斯瓦伦西亚，
桑切斯阿隆索，马丁内兹，&careche，2014），已被广泛
报道。有在
冷冻冰晶相关的重要变化，以及
蛋白结构功能和酶的变化；在冻藏过程中的功能性改变，
如抗肌，剪切增加萃取蛋白，
溶解度和粘度（瓦伦西亚桑切斯等人。，2014）和
蛋白质变性（赛义德&豪厄尔，2002），已被归因
对蛋白质的构象变化，连同
转移肌原纤维中的水
肌肉较大的空间域（瓦伦西亚桑切斯等人。，2014）也与蛋白质分子间的
聚集（赛义德&豪厄尔，2002）。由于在鱼产品中存在的酶的作用，氨，甲醛、三甲胺氮（TMA-N）产生
由于氧化物（TMAO）
降解诱导蛋白的聚集，从而减少蛋白质结合水的能力
（帝国&Gebremariam，2010；tahergorabi&
jaczynski，2011），并产生变化的蛋白，使柔软，
变质和质量退化（tahergorabi&jaczynski，
2011）。为了评估和量化这些化学，生化和物理过程
冷冻鱼储量变化，质量指标
已被采用，如基本的挥发性化合物
腐败（氨（NH3），二甲胺（DMA）和三甲胺（TMA），
统称为挥发性盐基氮（TVB-N）
（帝国&Gebremariam，2010；洪等人。，2013；jeyasanta，
Prakash，卡罗尔，&帕特森，2013；lakshmisha，拉维尚卡尔，
宁安，磨憨，&Gopal，2008）。同样，
质地剖面分析（TPA）鱼肉（coppes petricorena，2011），通过流变
技术和仪器测定和感官评价，感觉
，使用受过训练的面板（伊萨克松，斯文森，泰勒，
fjaera，&skjervold，2002；吴，孙，&他，2014），也用
不过，它已经证明，结构测量仪器的分析方法是更好的和更精确的原因，减少测量过程中产生的人为因素（Cheng等人，2014）。这些质量指标变化随着时间的推移，因此可以在数学模型包含特征动力学参数，以提高理解，预测，控制
（Van布克尔，2008），因此，可以通过行业用于预测和控制
质量变化和食物的保质期。
本研究的目的是评估和量化蛋白
和大西洋鲑鱼
冷冻贮藏过程中的结构变化（Salmo salar）在不同冻藏温度鱼片
（268 K，264 K，260 K和255 K），这些
数学建模。