Differential scanning calorimetry of fish muscle: the effect of processing and species variation

Differential scanning calorimetry of fish muscle: the effect of processing and species variation

ABSTRACT Differential Scanning Calorimetry (DSC) has been used to study the thermal properties of fish muscle proteins and to measure the extent of their denaturation under various processing conditions. Fish myosin was susceptible to denaturation by frozen storage and dehydration. Denaturation of c...

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Veröffentlicht in:Journal of food science 1985-03, Vol.50 (2), p.503-506
Hauptverfasser: Hastings, R.J, Rodger, G.W, Park, R, Matthews, A.D, Anderson, E.M
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
COMPOSICION
COMPOSITION
FISH
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Marine
MUSCLE
MUSCLES
MUSCULOS
PESCADO
POISSON (ALIMENT)
PROPIEDADES TERMICAS
PROPRIETE THERMIQUE
PROTEINAS
PROTEINE
PROTEINS
THERMAL PROPERTIES
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Zusammenfassung:ABSTRACT Differential Scanning Calorimetry (DSC) has been used to study the thermal properties of fish muscle proteins and to measure the extent of their denaturation under various processing conditions. Fish myosin was susceptible to denaturation by frozen storage and dehydration. Denaturation of certain fish proteins was partially reversible. Although fish myosin was very unstable, its thermal stability was found to increase in species adapted, to higher environmental temperatures.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1985.tb13437.x