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Protein denaturation of frozen Pacific whiting (Merluccius productus) fillets.

Author(s) : HSU C. K., KOLBE E., MORRISSEY M. T., CHUNG Y. C.

Type of article: Article

Summary

Protein denaturation in Pacific whiting fillets stored at -8, -20, -34, and -50 deg C was investigated over a 10-month period by several methods, including salt-soluble protein extractability, calciumious-ATPase activity, and the torsion test. Changes in quality of fillets stored at -8 deg C was significantly greater than those stored at lower temperatures. Fillets stored at -34 and -50 deg C showed no significant advantage over those stored at -20 deg C as measured by salt-soluble protein extractability and calciumious-ATPase activity. However, fillets stored at the lower temperatures had slightly higher torsion shear strain.

Details

  • Original title: Protein denaturation of frozen Pacific whiting (Merluccius productus) fillets.
  • Record ID : 1994-2391
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 5
  • Publication date: 1993/09
  • Document available for consultation in the library of the IIR headquarters only.

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