Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels
2004
Esturk, O. | Park, J.W. | Thawornchinsombut, S.
Thermal sensitivity of myofibrillar proteins from various fish species were compared at various pre-incubation (setting) treatments and chopping temperatures. There was a significant species effect on gel texture by both pre-incubation and chopping temperatures. Whereas Alaska pollock had the highest shear stress values at 5 degrees C or lower temperatures, big eye, lizardfish, and threadfin bream had higher fracture shear stress values at 25 degrees C or higher temperatures. Decreased intensity of myosin heavy chain (MHC) for warm-water species set at 40 degrees C clearly revealed higher thermal stability of these particular species.
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