NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN "SETTING" OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI

Kamath, Ganesh; C. Lanier, Tyre; Allen Foegeding, E.; D. Hamann, D.

doi:10.1111/j.1745-4514.1992.tb00443.x

Public

NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN "SETTING" OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI

Published in Journal of Food Biochemistry • Jun 1, 1992

Authors:

Ganesh Kamath

Tyre C. Lanier

E. Allen Foegeding

Abstract

ABSTRACT Myosin heavy chain (MHC) content of cooked gels of pollock and croaker surimi decreased during preincubation (“setting”) at temperatures ranging from 4–50C. Decreases in MHC content were attributed to either nondisulfide covalent cross-linking or proteolysis. Depending upon which process do...

Subject

Myosin

Tissue transglutaminase

Chemistry

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