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Protein Denaturation of Frozen Pacific Whiting ( Merluccius productus ) Fillets
Author(s) -
HSU C.K.,
KOLBE E.,
MORRISSEY M.T.,
CHUNG Y.C.
Publication year - 1993
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.1365-2621.1993.tb06110.x
Subject(s) - whiting , merluccius , chemistry , food science , denaturation (fissile materials) , congelation , fish fillet , mesophile , fishery , chromatography , fish <actinopterygii> , hake , biology , nuclear chemistry , bacteria , physics , thermodynamics , genetics
Protein denaturation in Pacific whiting fillets stored at −8, −20, −34, and −50°C was investigated over a 10‐mo period by several methods, including salt‐soluble protein extractability, Ca ++ ‐ATPase activity, and the torsion test. Changes in quality of fillets stored at −8°C were significantly greater than those stored at lower temperatures. Fillets stored at −34 and −50°C showed no significant advantage over those stored at −20°C as measured by salt‐soluble protein extractability and Ca ++ ‐ATPase activity. However, fillets stored at the lower temperatures had slightly higher torsion shear strain.