Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels

Thermal sensitivity of myofibrillar proteins from various fish species were compared at various pre-incubation (setting) treatments and chopping temperatures. There was a significant species effect on gel texture by both pre-incubation and chopping temperatures. Whereas Alaska pollock had the highest shear stress values at 5 degreesC or lower temperatures, big eye, lizardfish, and threadfin bream had higher fracture shear stress values at 25 degreesC or higher temperatures. Decreased intensity of myosin heavy chain (MHC) for warm-water species set at 40 degreesC clearly revealed higher thermal stability of these particular species.