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

• 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

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.