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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
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.
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.
- 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.