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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
Abstract:
The white muscle of the Sacramento blackfish (Orthodon microlepidotus) was processed by freezing, dehydration, and cooking. Myosin was extracted immediately afterwards or following a period of storage in order to examine evidence for denaturation. The tests used were the solubility of whole muscle protein and the intrinsic viscosity, isoelectric point, ATPase activity, ultra-violet absorption spectrum, and optical rotatory dispersion of purified myosin extract. Almost all measures used showed that denaturation increased in the order: fresh < frozen < frozen-stored < dehydrated < dehydrated-stored < cooked.