Differential Scanning Calorimetry of Fish and Shellfish Meat
Corresponding Author(s) : Musleh Uddin
Asian Journal of Chemistry,
Vol. 13 No. 3 (2001): Vol 13 Issue 3
Abstract
Thermal properties of five fish and shellfish meat proteins were
studied using the differential scanning calorimetry (DSC). As a
result, the main three endothermic peaks were shown for both fish
and shellifish meats. The first, second and third peaks corresponded
to myosin, sarcoplasmic proteins/or actomyosin complex and actin.
The transition temperature (Tm) of fish and shellfish actin was
lower than those of mammals. Saury and scallop meat showed a
small endothermic peak within the temperature range of 36-39°C
which corresponded by transition temperature of myosin tail and
defined as low temperature endothermic peak (LTEP).
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