1. Salt-Induced, Low-Temperature Setting of Antarctic Fish Muscle Proteins
- Author
-
Peter Torley, O.A. Young, V.B. Meyer-Rochow, and J. Ingram
- Subjects
Muscle tissue ,chemistry.chemical_classification ,Pagothenia borchgrevinki ,Dissostichus ,Salt (chemistry) ,Biology ,biology.organism_classification ,medicine.anatomical_structure ,Biochemistry ,chemistry ,Myosin ,medicine ,%22">Fish ,Food science ,Food Science - Abstract
Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold-set gels. Set times were minutes rather than the hours required to cold-set salted pastes of fish from cold- temperate waters. Cold-setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.
- Published
- 1991