Salt‐Induced, Low‐Temperature Setting of Antarctic Fish Muscle Proteins

ABSTRACT Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold‐set gels. Set times were minutes rather than the hours required to cold‐set salted pastes of f...

Full description

Bibliographic Details
Published in:Journal of Food Science
Main Authors: TORLEY, P.J., INGRAM, J., YOUNG, O.A., MEYER‐ROCHOW, V.B.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1991
Subjects:
Antarctic
The Antarctic
Antarc*
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1991.tb08022.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb08022.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08022.x/fullpdf
Description
Summary:ABSTRACT Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold‐set gels. Set times were minutes rather than the hours required to cold‐set salted pastes of fish from cold‐ temperate waters. Cold‐setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.

Similar Items