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The thermal gelation of black marlin muscle proteins treated with electric pulses and air-blowing was examined in connection with protein denaturation. Though the thermal gelation curve of the muscle paste treated with air-blowing gave an induction period between the first air-blowing and the main acceleration of the reaction, the induction period disappeared on enhancing effect when electric pulses-treated muscle paste was used for the air-blowing. A most enhancing effect by the electric pulses was in 200V for 5min. The thermal gelation curves of the myosin also showed the similar effect to those obtained with the muscle paste. Myosin denaturation by air-blowing was accelerated by the treatment with electric pulses. For denaturation by electric pulses, black marlin myosin, S-1, and rod gave decreases of solubility and α-helix content, but the changes in the fluorescence intensity corresponding to hydrophobic surface area was slight.

Thermal Gelation of Fish Muscle Proteins Treated with Electric Pulses and Air-Blowing.