Protein solubility in pacific whiting affected by proteolysis during storage

Tein M. Lin, Jae W. Park

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)


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 (R2 = 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.

Original languageEnglish
Pages (from-to)536-539
Number of pages4
JournalJournal of Food Science
Issue number3
Publication statusPublished - 1996


  • Pacific whiting
  • proteolysis
  • solubility

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Protein solubility in pacific whiting affected by proteolysis during storage'. Together they form a unique fingerprint.

Cite this