Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels

Thermal sensitivity of myofibrillar proteins from various fish species were compared at various pre-incubation (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 highes...

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Bibliographic Details
Published in:Journal of food science 2004-10, Vol.69 (8), p.E412-E416
Main Authors: Esturk, O., Park, J.W., Thawornchinsombut, S.
Format: Article
Language:English
Subjects:
animal proteins
Biological and medical sciences
chopping
Fish
fish products
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gels
myosin heavy chains
Proteins
rheological properties
Rheology
setting
shear stress
storage temperature
surimi
Temperature
Theragra chalcogramma
thermal sensitivity
thermal stability
warm-water fish
water temperature
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Summary:Thermal sensitivity of myofibrillar proteins from various fish species were compared at various pre-incubation (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 degrees C or lower temperatures, big eye, lizardfish, and threadfin bream had higher fracture shear stress values at 25 degrees C or higher temperatures. Decreased intensity of myosin heavy chain (MHC) for warm-water species set at 40 degrees C clearly revealed higher thermal stability of these particular species.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2004.tb18017.x