PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATION
- 1 March 1970
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 1 (2), 214-222
- https://doi.org/10.1111/j.1745-4603.1970.tb00725.x
Abstract
The white muscle of the Sacramento blackfish (Orthodon microlepidotus) was processed by freezing, dehydration, and cooking. Myosin was extracted immediately afterwards or following a period of storage in order to examine evidence for denaturation. The tests used were the solubility of whole muscle protein and the intrinsic viscosity, isoelectric point, ATPase activity, ultra-violet absorption spectrum, and optical rotatory dispersion of purified myosin extract. Almost all measures used showed that denaturation increased in the order: fresh < frozen < frozen-stored < dehydrated < dehydrated-stored < cooked.Keywords
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