The myoglobin (Mb) thermal stability of chub mackerel and horse mackerel during cold storage as well as their Mb removal efficiency (MRE) by air‐flotation washing (AFW) were investigated. The Mb of horse mackerel was less stable than that of chub mackerel since the Mb of horse mackerel was more sensitive to heat than that of chub mackerel within 40 to 60 °C. During refrigerated or frozen storage, the phase transition temperature shifted to lower temperature and denaturation rate of Mb and the metmyoglobin (metMb) content increased, indicating that the cold storage lowered the Mb thermal stability. Cold storage also lessened the MRE by AFW, and this effect was more noticeable in horse mackerel than in chub mackerel.
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Chien‐Jen Chen (2003) studied this question.
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