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

• 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

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.