Abstract
Pacific whiting surimi paste was ohmically heated to investigate degradation of myosin heavy chain (MHC) caused by endogenous proteinase over a range of 40-85°C and 0.5-35 min. Degradation was best described with an apparent reaction order of 1.4. Changes of degradation rate increased with temperature and reached a maximum at 57°C. Then, rate of MHC degradation decreased with higher temperature and reached a minimum at 75°C. E(a) values of activation and inactivation zone were 142.3 and 83.1 kJ/mol, respectively. Generally, failure shear stress and shear strain increased linearly with MHC content. Proteolytic degradation of actin exhibited the same trend as that of MHC but at a slower rate. The synergistic effect of actin in the gelation of whiting surimi was predominant at ≤75°C.
Original language | English |
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Pages (from-to) | 724-728 |
Number of pages | 5 |
Journal | Journal of Food Science |
Volume | 62 |
Issue number | 4 |
DOIs | |
Publication status | Published - 1997 |
Keywords
- Kinetics
- Myosin degradation
- Pacific whiting
- Proteolysis
ASJC Scopus subject areas
- Food Science