Thermal stability and denaturation rate of myoglobin from various species of fish

The present study investigated the thermal stability and denaturation rate of myoglobin (Mb) from migratory, demersal, aquaculture and elasmobranch fish species using thermal analysis and dynamic analysis of Mb denaturation. The concentration of Mb was 1.86-2.80 mg/g muscle in the migratory fish, and the tilapia had the lowest Mb concentration of 0.94 mg/g muscle. By analyzing the phase transition temperature (T-m) and denaturation rate of Mb, dolphinfish and horse mackerel Mb showed lower T-m at 46.4 and 51.8degreesC, respectively. The main endothermic peak was around 71.8degreesC for spotted shark Mb. Although the Mb denaturation behaved as biphasic first-order reaction for all the Mb examined, spotted shark Mb showed the highest thermal stability and was followed by chub mackerel and tilapia Mb. The horse mackerel Mb showed the lowest thermal stability.