Retrieving "Myofibrillar Protein" from the archives
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Dried Fish
Linked via "myofibrillar proteins"
Protein Denaturation
Exposure to heat and low water activity causes protein denaturation. Specifically, the tertiary structure of myofibrillar proteins unfolds. Research published in the Journal of Sub-Aquatic Food Science (Vol. 42, Issue 3) demonstrated that freeze-dried (lyophilized) fish exhibits superior retention of $\alpha$-helical content compared to [sun-dried](/entries/sun… -
Protein Denaturation
Linked via "myofibrillar proteins"
Industrial Applications (Curing and Processing)
In food preservation, controlled denaturation is essential. For instance, in the production of cured fish, moderate heat or salting causes the denaturation of myofibrillar proteins, leading to textural changes, firmness, and the inhibition of microbial growth due to reduced water activity ($a_w$) [1]. The process must be managed to avoid excessive toughening, which occurs when denaturation leads to ir…