Abstract Full Text:PDF Recommended articles Mail to Author How to Cite

¹ Mustafa Kemal University, Faculty of Agriculture Department of Food Engineering, 31034, Antakya, Hatay, Turkey
² Oregon State University, Seafood Research and Education Center, 2001 Marine Drive Rm 253, Astoria, Or, 97103, USA DOI : 10.4194/1303-2712-v14_1_09 Viewed : 4455 - Downloaded : 3866 Proteolytic degradation and thermal aggregation patterns and dynamic rheological properties of actomyosin prepared from Alaska pollock (Theragra chalcogramma), Pacific whiting (Merluccius productus), bigeye snapper (Priacanthus spp.), lizardfish (Saurida spp.) and threadfin bream (Nemipterus spp.) surimi were comparatively studied. There was a significant endogenous protease activity observed in crude actomyosin samples where Pacific whiting and lizardfish exhibited the highest proteolytic activity. SDS-PAGE analysis showed that intensity of myosin heavy chain bands of Pacific whiting, bigeye snapper, lizardfish and threadfin bream decreased with extended incubation time, resulting in medium and low molecular weight proteins. For all tested fish species, a 0.5°C min^–1 heating rate resulted in higher turbidity values followed by 1.0°C min^–1 and then 2.0°C min^–1. Temperature onset point for turbidity increase was significantly affected by species. Storage modulus peak temperatures, obtained from temperature sweep tests of actomyosins, were similar to thermal transition values obtained from differential scanning calorimetry, indicating that peaks obtained from the dynamic tests were related to protein denaturation temperatures. Slower heating rate shifted the thermal transition temperature to a lower value. These observations should give better understanding of the thermal sensitivity of fish species with regards to gelation properties and proteolytic degradation. Keywords : Surimi, actomyosin, proteolytic degradation, denaturation, dynamic rheologic properties, DSC