Open AccessBighead carp myosin stability tb heat and frozen storage
Author(s) -
Tatjana Radičević,
Smiljana Raičević,
Vesiketić
Publication year - 2002
Publication title -
acta veterinaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.308
H-Index - 17
eISSN - 1820-7448
pISSN - 0567-8315
DOI - 10.2298/avb0203151r
Subject(s) - differential scanning calorimetry , bighead carp , myosin , endothermic process , thermal stability , glass transition , chemistry , materials science , carp , analytical chemistry (journal) , biology , thermodynamics , chromatography , biochemistry , polymer , physics , fishery , composite material , fish <actinopterygii> , organic chemistry , adsorption
Differential scanning calorimetry (DSC) was used to investigate thermal transitions of bighead carp muscle (Aristichthys nobilis Richardson). Three endothermic peaks were observed in DSC thermograms of fresh muscle. After addition of salt, transition temperatures shifted to lower temperatures. Preheating samples at 70°C caused virtual disappearance of all transition peaks. Low temperature storage (-18°C, for five weeks) caused changes in myosin transitions. The evidence suggests that changes infish protein during low temperature storage are different from those occurring during high temperature treatment