Determination of the Maximum Internal Temperature of Previously Heated Saury (Cololabis saira) Meat

Abstract

Attempts have been made to assess the maximum internal
temperature (MTT) of heated saury ground meat. 80 g of meat was
heated at selected temperatures with different holding times.
Proteins were extracted with 0.9% NaCl, then prepared a visually
clear filtrate. It was possible to detect the MIT of previously heated
saury meat up to 65°C by coagulation method and 70°C by SDSPAGE
and DSC analysis. No coagulum was observed in filtrates
prepared from 70°C heated meat and this might be due to the
insufficient concentration of soluble proteins. Raw meat showed a
wide variety of protein bands in SDS-PAGE with molecular weight
between 19 and 53 kDa. However, only a single protein band with
molecular weight of 33 kDa was detected at 65°C which could be
responsible for producing coagulum at 65°C. All protein bands
disappeared at 70°C. Saury raw meat had four endothermic DSC
peaks. As the temperature of heat treatment increased, peaks
gradually disappeared and thermogram of meat previously heated
at 70°C was featureless. Results of SDS-PAGE, protein solubility,
and DSC were closely related with the results of coagulation
method.