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