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Degradation kinetics of myosin heavy chain of pacific whiting surimi


, : Degradation kinetics of myosin heavy chain of pacific whiting surimi. Journal Of Food Science. 62(4): 724-728

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 degree 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 degree C. Then, rate of MHC degradation decreased with higher temperature and reached a minimum at 75 degree 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 gtoreq 75 degree C.

US$19.90

DOI: 10.1111/j.1365-2621.1997.tb15444.x


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