Thermal aggregation and dynamic rheological properties of pacific whiting and cod myosins as affected by heating rate

J. Yongsawatdigul, Jae W. Park

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)679-683
Number of pages5
JournalJournal of Food Science
Volume64
Issue number4
Publication statusPublished - 1999 Jul 1
Externally publishedYes

Fingerprint

Gadus macrocephalus
Merluccius productus
Gadiformes
Myosins
myosin
rheological properties
Heating
Hot Temperature
heat
whiting
cod (fish)
Temperature
Myosin Heavy Chains
storage modulus
myosin heavy chains
turbidity
temperature
Fluorescence
Gels
gels

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal aggregation and dynamic rheological properties of pacific whiting and cod myosins as affected by heating rate. / Yongsawatdigul, J.; Park, Jae W.

In: Journal of Food Science, Vol. 64, No. 4, 01.07.1999, p. 679-683.

Research output: Contribution to journalArticle

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