Thermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 30°C and decreased at >50°C, and fluorescence intensity of ANS-myosin of both species was greater at slower heating rates at 20-80°C. Storage modulus (G') of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G' of whiting myosin rapidly increased at 30°C, maximized at 45-48°C and decreased afterward. The onset temperature of a decreased G' shifted from 45°C to 49°C as heating rate increased from 0.5°to 2°C/min. Whiting myosin heated at 2°C/min retained more myosin heavy chain.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - 1999|
- Dynamic rheology
- Pacific whiting
ASJC Scopus subject areas
- Food Science