Published 2008

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Publication details

Journal : International Journal of Food Engineering (IJFE) , p. 51–58 , 2008

Publisher : Walter de Gruyter (De Gruyter)

International Standard Numbers :
Printed : 2194-5764
Electronic : 1556-3758

Publication type : Academic article

Contributors : Skipnes, Dagbjørn; Van der Plancken, Iesel; Van Loey, Ann; Hendrickx, Marc E.

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Kjetil Aune
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Protein denaturation is considered to be the main reason for both water loss and textural changes in fish during thermal processing. Denaturation of proteins in muscle of farmed Atlantic cod was studied by differential scanning calorimetry. The denaturation of the proteins was compared to cook loss and loss in water holding capacity and it was shown that the protein denaturation occurs in a lower temperature range (35-66 degrees C) than the appearance of major cook loss (above 80 degrees C) when cod muscle is heated. Other mechanisms for release of water than protein denaturation should therefore be investigated. Kinetic parameters for changes in denaturation enthalpy of cod protein were estimated in the temperature range of 58-68 degrees C, corresponding to the denaturation of actin. The time-dependent decrease in denaturation enthalpy corresponded to a first-order mechanism. The decimal reduction time D-62 degrees C was estimated to be 130.1 +/- 5.4 min and the z-value 5.74 +/- 0.11 degrees C. (C) 2007 Elsevier Ltd. All rights reserved.