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PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATION.

George Hao Chu1, Clarence Sterling1

  • 1Dept. of Food Science and Technology, University of California, Davis, Calif, U.S.A.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

Processing methods like freezing, dehydration, and cooking increase protein denaturation in Sacramento blackfish (Orthodon microlepidotus) white muscle, with cooked fish showing the most damage.

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Area of Science:

  • Food Science
  • Biochemistry
  • Fish Muscle Protein Analysis

Background:

  • The Sacramento blackfish (Orthodon microlepidotus) is a freshwater fish species.
  • Understanding protein denaturation is crucial for food processing and quality assessment.
  • Myosin is a key protein in muscle tissue, sensitive to processing treatments.

Purpose of the Study:

  • To investigate the effects of freezing, dehydration, and cooking on myosin denaturation in Sacramento blackfish white muscle.
  • To quantify the extent of denaturation using various biochemical and biophysical methods.

Main Methods:

  • White muscle tissue from Sacramento blackfish was subjected to freezing, dehydration, and cooking.
  • Myosin was extracted from processed and fresh muscle.

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  • Denaturation was assessed through measurements of protein solubility, intrinsic viscosity, isoelectric point, ATPase activity, UV absorption spectrum, and optical rotatory dispersion.

    • Main Results:

    • Denaturation of myosin increased progressively with different processing methods.
    • The order of increasing denaturation was: fresh < frozen < frozen-stored < dehydrated < dehydrated-stored < cooked.
    • All applied analytical methods indicated a consistent trend of increased denaturation.

    Conclusions:

    • Freezing, dehydration, and cooking significantly denature myosin in Sacramento blackfish white muscle.
    • Cooking induced the highest level of myosin denaturation, followed by dehydration and freezing.
    • The findings provide insights into the impact of food processing techniques on fish protein quality.