Differential Scanning Calorimetry of Fish Muscle: The Effect of Processing and Species Variation |
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| Authors: | ROSEMARY J HASTINGS GRAHAM W RODGER ROBIN PARK ANTHONY D MATTHEWS EVELYN M ANDERSON |
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| Affiliation: | Authors Hastings, Rodger, and Park are affiliated with Unilever Research Laboratory, Greyhope Road, Aberdeen, AB9 2JA. United Kingdom.;Author Matthews is with the Council for the Conservation of the Environment and Prevention of Pollution, Oman. Author Anderson is with the Dept. of Brewing &Biological Sciences, Heriot Watt Univ., Edinburgh, U.K. |
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| Abstract: | Differential Scanning Calorimetry (DSC) has been used to study the thermal properties of fish muscle proteins and to measure the extent of their denaturation under various processing conditions. Fish myosin was susceptible to denaturation by frozen storage and dehydration. Denaturation of certain fish proteins was partially reversible. Although fish myosin was very unstable, its thermal stability was found to increase in species adapted, to higher environmental temperatures. |
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