Rheological Properties of Fast Skeletal Myosin Rod and Light Meromyosin from Walleye Pollack and White Croaker:  Contribution of Myosin Fragments to Thermal Gel Formation

Abstract

Myosin rod and light meromyosin (LMM) of walleye pollack and white croaker were examined for their rheological properties by measuring dynamic viscoelastic parameters. Rods from walleye pollack and white croaker increased their storage moduli (G') in the ranges of 29-43 degrees C and 31-38 degrees C, respectively, in temperature sweep analysis. Walleye pollack LMM showed no peak of G' upon heating, whereas the white croaker counterpart exhibited a single sharp peak of G' at 35 degrees C. Loss modulus (G") showed similar temperature-dependent changes for the two fish species as the case of G', irrespective of rod and LMM, although G" values were lower than those of G'. Thus, rheological properties of rod and LMM were different between walleye pollack and white croaker. Taken together with data previously reported for myosin, it was considered that both myosin rods from walleye pollack and white croaker are attributed to thermal gel formation of myosin in a low-temperature range, though in a species-specific manner.

Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products

“…1). It has been reported that thermodynamic properties of the two myosins and their myosin fragments are also different from each other (Fukushima, Satoh et al, 2003;Fukushima, Yoon, & Watabe, 2003;Fukushima et al, 2005;Togashi, Kakinuma, Nakaya, Ooi, & Watabe, 2002). It is noteworthy that walleye pollack myosin unfolds upon heating at a lower temperature than that of white croaker myosin.…”

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

“…Studies have also demonstrated that the gel‐forming behavior of surimi was affected largely by temperature, span of chopping, and salting time as well as by species and environment. It is, therefore, likely that not only processing conditions but the species and fish habitat temperature have also been observed to modulate the functionality of surimi (Douglas‐Schwarz & Lee, ; Fukushima et al, ; Hemung, Li‐Chan, & Yongsawatdigul, ; Poowakanjana & Park, ). The extensive culture of common carp ( Cyprinus carpio ) in Asia, Europe, Australia, and South America is due to accelerated growth rate, easy cultivation, and great feed efficiency ratio (Irawan, Vuthiphandchai, & Nimrat, ).…”

The Pepsin Digestibility of Thermal Gel Products Made from White Croaker (Pennahia argentata) Muscle in Associating with Myosin Polymerization Levels

“…It has remained ambiguous why the breaking ratio was decreased after reaching the maximum. It may be possible that hydrophobic interactions between molecules participate in such decrease (Fukushima and others ; Fukushima and others ; Phu and others ).…”

“…Actually, MTG is commercially available and possibly used for some surimi‐based products to improve their texture. Accordingly, various studies have been conducted focusing on species‐specific myosin properties and rheological profiles of thermal gels (Shimizu and others ; Fukushima and others ; Satoh and others ; Fukushima and others ; Matsuoka and others ).…”