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.
|Number of pages||4|
|Journal||Journal of Food Science|
|Publication status||Published - 1996 Jan 1|
- Pacific whiting
ASJC Scopus subject areas
- Food Science