Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage |
| |
| Authors: | SOOTTAWAT BENJAKUL THOMAS A. SEYMOUR MICHAEL T. MORRISSEY HAEJUNG AN |
| |
| Affiliation: | Authors Seymour, Morrissey, and An are affiliated with the Oregon State Univ. Seafood Laboratory, 250-36th St., Astoria, OR 97103-2499, and author Benjakul is with the Dept. of Food Technology, Fac. of Agro-Industry, Prince of Songkla Univ., Songkhla, Thailand. Address inquiries to Dr. Haejung An. |
| |
| Abstract: | ![]()
No changes in actomyosin Ca2+-, Mg2+-, or Mg2+-Ca2+-ATPase activities were observed during iced storage of Pacific whiting fillets, but Mg2+-EGTA-ATPase increased with a loss of Ca2+-sensitivity. Surface hydrophobicity of actomyosin increased substantially within 2 days, but not total sulfhydryl (SH) content. During longer storage, the SH content decreased gradually, but surface hydrophobicity remained constant. Autolytic degradation products increased in fish muscle with storage time. Myosin heavy chain (MHC) was degraded by 45% within 8 days, but no noticeable difference was observed in actin. Results indicated that autolysis may be the main cause of physicochemical changes in Pacific whiting muscle proteins during iced storage. |
| |
| Keywords: | Pacific whiting muscle proteins actomyosin ATPase |
|
|
