Muscle freeze-thawing

Benjakul, S. and Bauer, E. 2000. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles. Journal of the Science of Food and Agriculture iO 1143-1150. 

II in isolated muscle mitochondria revealed several difficulties. Whereas CPT I is normally active in isolated intact mitochondria, activity of CPT II is latent under these conditions. Under some conditions, such as freeze-thawing of mitochondria, the releasing of the CPT II activity is accompanied by a masking of CPT I activity. Therefore, the apparent total CPT activity decreases after such procedures.Similar studies with liver mitochondria, however, revealed clearly increased activities of total CPT after membrane disruptive procedimes. ... 

A new composite PVA hydrogel for an artificial muscle has been prepared by a freezing and thawing method [71]. The gel contained PAA and PAAm.HCl (poly-allylamine hydrochloride). The electrocontractile behavior of the composite gel in various solutions was studied. A large stroke and better controllability have been detected in a 10 mM NaOH/7 mM Ba(OH)2 system. 

Deatherage, F.E., and R. Hamm. 1960. Influence of freezing and thawing on hydration and charges of the muscle proteins. Food Res. 25 623-629. 

If the fish is not prepared for extraction at the time of collection, thaw it, and remove the head, skin, and fins. Remove the fat and viscera for separate handling. Cut off portions of the muscle tissue. Weigh out 20-gram samples of muscle and of fat-and-viscera for extraction. Re-freeze these samples. 

Delocalization of Mitochondrial Enzymes During Freezing and Thawing of Skeletal Muscle... 

In the field of food science, knowledge about disintegration of cell membranes is important if deterioration of meat quality by freezing and freeze-storage is to be more fully understood (3). The presence of membrane-bound enzymes in the muscle-press juice after freezing and thawing could lead to a method for differentiating between nonfrozen meat and frozen and thawed meat. 

Table III. Influence of Freezing and Thawing of Longissimus Muscle (Postrigor) on the Activities of GOT Isozymes in the Muscle Press Juice6 (9)...

Figure 4. Influence of freezing (—20°C) and freeze-dehydration of prerigor muscle tissue on the activities of aconitase and fumarase in the muscle press juice. Percent of the total extractable activity. The press juice was prepared from the thawed tissue and the rehydrated tissue...

Figure 5. Influence of freezing (—20°C) and thawing of poultry thigh muscles (postrigor) on the GOTM activity in the muscle press juice. (Ordinate) GOTm activity as a percent of the total GOT activity in the press...

This procedure also can be used to differentiate between fresh and frozen-thawed fish. In fresh, homogenized carp muscle we found four GOT isozymes—one sarcoplasmic and three mitochondrial (48). Upon freezing of whole carp, the mitochondrial isozymes (GOTmi, GOTM2, GOTM3) are released (Table VII) (49). Thus, press juice from fresh carp muscle exhibits one band, whereas after freezing and thawing four bands appear. 

Hamm, R. 1979. Delocalization of mitochondrial enzymes during freezing and thawing of skeletal muscle. In Protein at Imw Temperature, Vol. 180, Advances in Chemistry Series (Fennema, O.R., ed.), p. 191. American Chemical Society Washington, DC. 

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