Assessing the end-point temperature of heated fish and shellfish meats

Abstract

Attempts have been made to assess the end‐point temperature (EPT) of heated fish and shellfish meats by using the coagulation method together with sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS‐PAGE) analysis and enzyme activity determination. Unfrozen and frozen fish and shellfish meats were heat‐treated at different selected temperatures with 0, 15 or 30 min holding times. Proteins were extracted with NaCl solution. The coagulation method was able to determine EPT of heated fish and shellfish meats between 60 and 67°C. SDS‐PAGE patterns of the filtrates from heated meats were closely related to the results of the coagulation method and enzyme activity determination. Two proteins responsible for producing coagulum of fish meat extracts seem to be lactate dehydrogenase (LDH) and glyceraldehyde phosphate dehydrogenase (GAPDH). End‐point temperatures determined by these methods were not significantly different between unfrozen and frozen samples. On the contrary, a highly thermostable protein with a molecular mass of 35 kDa was detected in heated shellfish meats up to 108°C. In scallop adductor muscle, this highly thermostable protein was found to be the tropomyosin subunit from its amino acid composition and their partial sequences. Tropomyosin could be used as an EPT indicator up to 108°C for heated shellfish meats.

Temperature Effect on Pink Shrimp (<i>Pandalus eous</i>) Protein Adsorption onto a Stainless Steel Surface

“…2) may be also explained by protein aggregation due to heat denaturation. As for shrimp tropomyosin, Uddin et al (2002) reported that tropomyosin from kuruma prawn (Penaeus japonicus) was highly thermostable and resistant to heatinduced aggregation up to 108℃, even in the presence of other proteins. Despite differences in shrimp species, the resistance to heat-induced aggregation might be similar for pink shrimp tropomyosin because of the high amino acid sequence identity (96.8%) between kuruma prawn and pink shrimp (Motoyama et al, 2007).…”

Comparative Study of the DSC Pattern, Color, Texture and Water-Binding Capacity of Rainbow Trout Muscle During Heating

“…However, there is no reason for excluding heating processes from the research schedule. A Japanese research group worked for 6 years on methods for determining the end‐point temperature (EPT) of fish and shellfish meats (Uddin et al. 2000; 2002a,b; 2005).…”

Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

“…EPT of cooked meat and meat products has been determined using different methods including determination of enzyme activity, coagulation test and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) (Uddin, Ishizaki, Ishida, & Tanaka, 2002;Wang, Abouzied, & Smith, 1996). However, common to these techniques are that they are time consuming, destructive and labour intensive.…”