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Salt‐Induced, Low‐Temperature Setting of Antarctic Fish Muscle Proteins
Author(s) -
TORLEY P.J.,
INGRAM J.,
YOUNG O.A.,
MEYERROCHOW V.B.
Publication year - 1991
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.1365-2621.1991.tb08022.x
Subject(s) - myosin , muscle protein , fish <actinopterygii> , chemistry , fishery , zoology , food science , biology , biochemistry , anatomy , skeletal muscle
Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold‐set gels. Set times were minutes rather than the hours required to cold‐set salted pastes of fish from cold‐ temperate waters. Cold‐setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.