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Species dependence of fish myosin stability to heat and frozen storage.

Author(s) : DAVIES J. R., LEDWARD D. A., BARDSLEY R. G., POULTER R. G.

Type of article: Article

Summary

In whole muscle a clear relationship was seen between habitat temperature and the thermal denaturation of myosin, which persisted when isolated myosins were analysed under conditions close to physiological pH and ionic strength. After frozen storage, the myosin transitions in red snapper, a warm water species, was markedly changed in whole muscle but not in isolated myosin, suggesting the post mortem development of an interaction with other muscle proteins. In contrast, in cod, a cold water species, changes in myosin transitions were very similar, both in whole muscle and isolated myosin. The implications of species differences in the 'melting' of myosin domains and changes in textural quality during frozen storage are discussed briefly.

Details

  • Original title: Species dependence of fish myosin stability to heat and frozen storage.
  • Record ID : 1995-2367
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 3
  • Publication date: 1994/06
  • Document available for consultation in the library of the IIR headquarters only.

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