Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets

The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow...

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Veröffentlicht in:	Journal of food science 2012, Vol.77 (1), p.S77-S83
Hauptverfasser:	Aussanasuwannakul, Aunchalee, Weber, Greg M, Salem, Mohamed, Yao, Jianbo, Slider, Susan, Manor, Meghan L, Kenney, P. Brett
Format:	Artikel
Sprache:	eng
Schlagworte:	actin Actins - chemistry Actins - metabolism Animals Aquaculture Biological and medical sciences Chemical Phenomena cooking cooking quality Cultivars denaturation Dietary Fats - analysis Dietary Fats - metabolism Differential scanning calorimetry diploidy elasticities Elasticity energy feeding level Female Females Fillets firmness Fish Fish and seafood industries fish fillets Fish Proteins - chemistry Fish Proteins - metabolism Food industries Fundamental and applied biological sciences. Psychology Gels Hot Temperature Lipids Maturation Mechanical Phenomena muscle fibers Muscle Fibers, Fast-Twitch - chemistry Muscle Fibers, Fast-Twitch - metabolism Muscles Oncorhynchus mykiss Oncorhynchus mykiss - genetics Oncorhynchus mykiss - growth & development Oncorhynchus mykiss - metabolism Ploidies Protein Denaturation Proteins rainbow trout muscle Seafood - analysis Seasons Sexual Maturation sexual maturity spawning Surface layer Temperature Texture thermal stability Transition Temperature triploidy Trout viscoelastic properties Viscoelasticity Viscosity
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