Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon ( Salmo salar) Fillets Stored at 0 and 4 °C

• Published in: Journal of Food Science
• Main Authors: Wang, H., Liceaga‐Gesualdo, A.M., Li‐Chan, E.C.Y.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2003
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08242.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb08242.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08242.x/fullpdf

ABSTRACT The impact of storage of fillets at 0 and 4 °C within 3.5 h postmortem was studied. Extractability of natural actomyosin (NAM) increased over the first 2 to 3 d, then decreased as storage progressed. Water‐binding capacity of fish muscle and apparent viscosity of NAM decreased in the first 2 to 3 d and increased progressively thereafter. Reactive sulfhydryl content and surface hydrophobicity were lowest at 3 d, whereas disulfide content was highest at 2 and 14 d. Water‐binding capacity at 2 d and NAM extractability at 5 to 7 d were significantly higher, whereas viscosity, hydrophobicity, and sulfhydryl content were generally lower for fillets stored at 0 than at 4 °C.