Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels

ABSTRACT: Thermal sensitivity of myofibrillar proteins from various fish species were compared at various preincubation (setting) treatments and chopping temperatures. There was a significant species effect on gel texture by both pre‐incubation and chopping temperatures. Whereas Alaska pollock had t...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: Esturk, O., Park, J.W., Thawornchinsombut, S.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2004
Subjects:
Food Science
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1750-3841.2004.tb18017.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2004.tb18017.x
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Summary:ABSTRACT: Thermal sensitivity of myofibrillar proteins from various fish species were compared at various preincubation (setting) treatments and chopping temperatures. There was a significant species effect on gel texture by both pre‐incubation and chopping temperatures. Whereas Alaska pollock had the highest shear stress values at 5 °C or lower temperatures, big eye, lizardfish, and threadfin bream had higher fracture shear stress values at 25 °C or higher temperatures. Decreased intensity of myosin heavy chain (MHC) for warm‐water species set at 40 °C clearly revealed higher thermal stability of these particular species.

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