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DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZEN COD: PH EFFECTS.

Author(s) : HASTINGS R., RODGER G.

Summary

DSC IS A MEANS OF STUDYING THE THERMAL PROPERTIES OF MUSCLE PROTEINS AND CHANGES DURING FROZEN STORAGE. THE THERMAL DENATURATION OF THE CONSTITUENT PROTEINS SHOWED A DEPENDENCE ON PH, WITH THE HIGHEST TRANSITION TEMPERATURES OCCURRING NEAR THE ISOELECTRIC POINT OF THE MYOFIBRILLAR PROTEINS. SAMPLES AT PH 5.5, 6.5 AND 7.5 WERE STUDIED DURING FROZEN STORAGE AT 263 K (-10 DEG C) FOR UP TO 12 WEEKS. IN EACH CASE, A MAJOR MYOSIN PEAK WAS LOST FROM THE PROFILE WITHIN 4 WEEKS, AND THERE WAS A TREND FOR ENTHALPY VALUES TO FALL SLIGHTLY. THE HIGHER PH FISH HAD HIGHER ENTHALPY VALUES EVEN AFTER FROZEN STORAGE WHICH MAY BE RELATED TO THEIR RESISTANCE TO FROZEN STORAGE DENATURATION. THIS TECHNIQUE CAN PROVIDE AN INSIGHT INTO THE DEGREE OF FREEZE DENATURATION OF FISH MUSCLE PROTEINS, AND THE POTENTIAL STORAGE LIFE.

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Pages: 1985-4

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Details

  • Original title: DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZEN COD: PH EFFECTS.
  • Record ID : 1987-1041
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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