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

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.