title: PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATION.
abstract: The white muscle of the Sacramento blackfish (Orthodon microlepidotus) was processed by freezing, dehydration, and cooking. Myosin was extracted immediately afterwards or following a period of storage in order to examine evidence for denaturation. The tests used were the solubility of whole muscle protein and the intrinsic viscosity, isoelectric point, ATPase activity, ultra-violet absorption spectrum, and optical rotatory dispersion of purified myosin extract. Almost all measures used showed that denaturation increased in the order: fresh < frozen < frozen-stored < dehydrated < dehydrated-stored < cooked.
authors.affiliation: Dept. of Food Science and Technology, University of California, Davis, Calif, U.S.A.
authors.forename: George Hao
authors.initials: GH
authors.lastname: Chu
authors.affiliation: Dept. of Food Science and Technology, University of California, Davis, Calif, U.S.A.
authors.forename: Clarence
authors.initials: C
authors.lastname: Sterling