Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels

O. Esturk, J. W. Park, S. Thawornchinsombut

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Thermal sensitivity of myofibrillar proteins from various fish species were compared at various pre-incubation (setting) treatments and chopping temperatures. There was a significant species effect on gel texture by both pre-incubation and chopping temperatures. Whereas Alaska pollock had the highest shear stress values at 5°C or lower temperatures, big eye, lizardfish, and threadfin bream had higher fracture shear stress values at 25°C or higher temperatures. Decreased intensity of myosin heavy chain (MHC) for warm-water species set at 40 °C clearly revealed higher thermal stability of these particular species.

Original languageEnglish
Pages (from-to)E412-E416
JournalJournal of Food Science
Volume69
Issue number8
DOIs
Publication statusPublished - 2004 Oct

Keywords

  • Rheology
  • Setting
  • Thermal sensitivity
  • Warm-water fish

ASJC Scopus subject areas

  • Food Science

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