Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)

To clarify the factors influencing physical properties of fish after heat treatments, we investigated changes in proteins dorsal ordinary and dark muscle yellowtail (Seriola quinqueradiata) heated under different conditions commonly used for purposes food hygiene. High-temperature/short-time heating (85°C 90 s 75°C 60 s) affected protein solubility more than low-temperature/long-time (63°C 30 min). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis differential scanning calorimetry showed that reduced degree actin denaturation compared with by other conditions. In addition, collagen was enhanced heating. Therefore, these results suggest differences are responsible meat tenderness diminished shrinkage, resulting from low-temperature/ long-time