Effect of cooking and preservation methods on the Water Holding Capacity (WHC) of mullet fish in relation with changes occurred in muscle proteins

Abstract

The WHC of mullet fish (Mugil cephalus) had been studied in relation to changes occurring in muscle proteins by different methods of traditional cooking, such as cooking in boiling water for 20 min and deep frying. Also, the WHC of mullet fish was determined as a result of curing and frozen storage at −15 °C for 1, 2, and 3 months. It has been found that the WHC measurements were closely related to changes occurred in muscle proteins, especially the sarcoplasmic and myofibrillar types. The myofibrillar proteins were found to be more labile for such changes than the sarcoplasmic ones, which ensured their important role in determining the WHC of mullet fish meat and correspondingly its tenderness.