Thermal denaturation in fish muscle proteins during gelling. Effect of the spawning conditions

BEAS V.E.; WAGNER, J.R; AÑÓN MC; CRUPKIN, M

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 1991 vol. 56 p. 281 - 284

0022-1155

We studied thermal denaturation of myofibrillar proteins from pre andpost-spawning hake by differential scanning calorimetry (DSC),and evaluated denaturation kinetics under both conditions. The denaturation enthalpies of all pre-spawning fish muscle extracts were less than those from post-spawning. The area under the DSC thermogram corresponding to myosin denaturation was smaller in myofibrillar extracts from pre-spawning than from post-spawning hake, while theareas corresponding to denaturation of actin were similar. Between 40 and 55°C the myosin denaturation rates were greater for postspawning than for pre-spawning hake. Both entalphies and kinetic data indicated proteins of fish in a better biological condition (postspawned)denature more rapidly and completely