Effect of salt concentration and temperature on heat-induced aggregation and gelation of fish myosin

Preservation of Fish by Curing

“…These changes vary depending on the composition of the food itself and the conditions under which either type of smoking is undertaken (Toth and Potthast, 1984). In traditional hot smoking, texture changes are mainly due to the denaturation of protein by heat (Gill et al, 1992). In contrast, changes in fish texture during liquid smoking are mainly the consequence of protease enzyme activities that hydrolyse protein, giving good conditions for salt-induced protein conformational changes (Lund and Neilsen, 2001;Hultmann et al, 2004).…”

Factors Influencing Liquid-holding Capacity and Structural Changes During Heating of Comminuted Cod (Gadus morhuaL.) Muscle

“…5c to aqueous-filled pores with melted collagen Fig. 1 The effect of NaCl concentration 0.0 (-) and 0.34 mol/L ( + ), pH 6.0 (-) and 7.0 ( + ) and temperature (30,40, 50 and 60 °C) on estimated liquid loss (percent of weight) in heattreated comminutes of cod muscle. The main effects are estimated in Fig.…”

“…This might be due to an increased protein-protein interaction, which cannot be seen at the structural level studied. It has been shown, by turbidity measurements and microscopical studies, that the extent of the aggregation of cod myosin molecules increases with temperature from 35 to 55 °C (30). Salt enhanced the aggregation at heating temperatures above 50 °C.…”

Application of fractional factorial design to improve hot smoked Nile Perch (Lates niloticus) quality

“…One of the most important quality characteristics of smoked fish flesh is its muscle texture. In hot-smoked foods, texture changes are mainly due to the denaturation of proteins by heat (Gill et al, 1992). In addition, the water content of smoked fish flesh strongly influences its texture, with lower water contents producing firmer products (Li et al, 1998).…”