Changes in Silvery Pomfret (Pampus argenteus) Muscle Quality and Protein Physicochemical Properties During Freezing and Correlation Analysis

. The protein oxidation (pH, salt-soluble and water-soluble protein contents, Ca2+-ATPase activity, and carbonyl contents) and texture of pomfret fillets at-18,-25, and-45 ? were evaluated during 0-250 d and the correlation between these indicators was analyzed. The result indicated that pomfret fillet texture was better when the freezing temperature was lower, followed by less protein oxidation. Namely, the pomfret fillets at-45? showed a better texture than those of pomfret fillets at-18 and-25 ?. Correspondingly, the pomfret fillets at-45? showed less protein oxidation than those of pomfret fillets at-18 and-25 ?. There was a strong link between the parameters of protein oxidation and the texture of pomfret fillets that had been frozen.