Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)

  • Furuta, Ayumi (Faculty of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences) ;
  • Hamakawa, Yumi (Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima) ;
  • Ishibashi, Chinami (Faculty of Human Culture and Science, Prefectural University of Hiroshima) ;
  • Mabuchi, Ryota (Faculty of Bioresource Sciences, Prefectural University of Hiroshima) ;
  • Tanimoto, Shota (Faculty of Human Culture and Science, Prefectural University of Hiroshima)
  • Received : 2021.10.06
  • Accepted : 2021.10.30
  • Published : 2022.01.30
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Abstract

To clarify the factors influencing the physical properties of fish after heat treatments, we investigated changes in the properties of proteins in the dorsal ordinary and dark muscle of yellowtail (Seriola quinqueradiata) heated under different conditions commonly used for the purposes of food hygiene. High-temperature/short-time heating (85℃ for 90 s and 75℃ for 60 s) affected the protein solubility more than low-temperature/long-time heating (63℃ for 30 min). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis and differential scanning calorimetry showed that low-temperature/long-time heating reduced the degree of actin denaturation in fish compared with that by other heating conditions. In addition, collagen solubility was enhanced with low-temperature/long-time heating. Therefore, these results suggest that differences in the degree of actin and collagen denaturation are responsible for the enhanced meat tenderness and diminished meat shrinkage, resulting from low-temperature/long-time heating.

Keywords

Acknowledgement

We would like to thanks Osamu Kawaguchi, Fisheries and Ocean Technologies Center, Hiroshima Prefectural Technology Research Institute, for his help in the nitrogen analysis.

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