Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition

Authors

  • VIVIANA E. BEAS,

    1. Authors Wagner and Añon are affiliated with Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA) − (CONICET − CIC − UNLP), Facultad de Ciencias Exactas, 47 y 116, La Plata. 1900, Buenos Aires, Rep. Argentina. Author Beas and Crupkin are affiliated with Centro de Investigaciones de Tecnologia Pesquera (CITEP) (INTI-CIC). Marcelo T. De Alvear 1168, 7600 Mar del Plata, Argentina.
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  • JORGE R. WAGNER,

    1. Authors Wagner and Añon are affiliated with Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA) − (CONICET − CIC − UNLP), Facultad de Ciencias Exactas, 47 y 116, La Plata. 1900, Buenos Aires, Rep. Argentina. Author Beas and Crupkin are affiliated with Centro de Investigaciones de Tecnologia Pesquera (CITEP) (INTI-CIC). Marcelo T. De Alvear 1168, 7600 Mar del Plata, Argentina.
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  • MARÍA C. AÑON,

    1. Authors Wagner and Añon are affiliated with Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA) − (CONICET − CIC − UNLP), Facultad de Ciencias Exactas, 47 y 116, La Plata. 1900, Buenos Aires, Rep. Argentina. Author Beas and Crupkin are affiliated with Centro de Investigaciones de Tecnologia Pesquera (CITEP) (INTI-CIC). Marcelo T. De Alvear 1168, 7600 Mar del Plata, Argentina.
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  • MARCOS CRUPKIN

    1. Authors Wagner and Añon are affiliated with Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA) − (CONICET − CIC − UNLP), Facultad de Ciencias Exactas, 47 y 116, La Plata. 1900, Buenos Aires, Rep. Argentina. Author Beas and Crupkin are affiliated with Centro de Investigaciones de Tecnologia Pesquera (CITEP) (INTI-CIC). Marcelo T. De Alvear 1168, 7600 Mar del Plata, Argentina.
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  • This investigation was supported by grants from: Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET), Secretaría de Ciencia y Técnica (SECYT) and Comisión de Investigaciones Cientificas de la Provincia de Buenos Aires (CIC).

ABSTRACT

We studied thermal denaturation of myofibrillar proteins from pre-and post-spawning hake by differential scanning calorimetry (DSC), and evaluated denaturation kinetics under both conditions. The denaturation enthalpies of all pre-spawning fish muscle extracts were less than those from post-spawning. The area under the DSC thermogram corresponding to myosin denaturation was smaller in myofibrillar extracts from pre-spawning than from post-spawning hake, while the areas corresponding to denaturation of actin were similar. Between 40 and 55°C the myosin denaturation rates were greater for post-spawning than for pre-spawning hake. Both entalphies and kinetic data indicated proteins of fish in a better biological condition (post-spawned) denature more rapidly and completely.

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