Coagulation test for determining end-point temperature of heated blue marlin meat.

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  • UDDIN MUSLEH
    Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisheries
  • ISHIZAKI SHOICHIRO
    Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisheries
  • TANAKA MUNEHIKO
    Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisheries

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Abstract

Applicability of a coagulation test was evaluated for the determination of the previous heat condition of heated blue marlin meat. Meat blocks were heated at different temperatures between 50 and 70°C. Proteins were extracted with different concentrations of NaCl, then subsequently subjected to the coagulation test. The coagulation method was able to determine the end-point temperature (EPT) of heated blue marlin meat within a range of 1-2°C, up to 67°C. The best correspondence between the actual EPT and coagulation temperature of the filtrates was found when proteins were extracted with 0.9% saline solution. Within the range of 50-67°C, sample preparation methods and holding times had no significant effect on the coagulation temperature of the filtrates. Protein bands of the filtrates on sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) gel gradually disappeared with increasing temperature. One band with a molecular weight of about 31 kDa was detected in 67°C-, but not in 70°C-heated meat. This protein component was responsible for coagulation at 67°C and was found to be lactate dehydrogenase from the analyses by gel filtration, SDS-PAGE, and enzyme activity.

Journal

  • Fisheries science

    Fisheries science 66 (1), 153-160, 2000

    The Japanese Society of Fisheries Science

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