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Protein Solubility in Pacific Whiting Affected by Proteolysis During Storage
Author(s) -
LIN TEIN M.,
PARK JAE W.
Publication year - 1996
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.1365-2621.1996.tb13151.x
Subject(s) - whiting , proteolysis , solubility , chemistry , food science , storage protein , biochemistry , fishery , biology , enzyme , fish <actinopterygii> , organic chemistry , gene
The effects of post‐harvest storage temperatures and times on proteolysis of Pacific whiting ( Merluccius productus ) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post‐harvest storage at low temperatures (0‐5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log‐percent MHC and actin degradation were highly correlated (R 2 5 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.