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Contribution of Tropomyosin to Fish Muscle Gel Characteristics
Author(s) -
SANO TAKESHI,
NOGUCHI SATOSHI F.,
TSUCHIYA TAKAHIDE,
MATSUMOTO JUICHIRO J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03056.x
Subject(s) - tropomyosin , myosin , fish <actinopterygii> , chemistry , biochemistry , biology , fishery
To determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin‐desensitized actomyosin system and of the tropomyosin‐myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two‐step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.