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The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface...
The effect of slurry ice on the quality of Skipjack tuna (Katsuwonus pelamis) during chilling storage was investigated and compared to flake ice. Slurry ice‐treated samples showed significantly higher springiness and chewiness variables than the blank and flake ice‐treated samples (P < 0.05). The growth of microorganisms in tuna muscle treated with slurry ice was also down significantly (P <...
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