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Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts.

Author(s) : MACDONALD G. A., LANIER T. C.

Type of article: Article

Summary

Stabilization of fish actomyosin was investigated with respect to freeze- and heat-induced denaturation as affected by concentration of sodium lactate, lithium lactate and sucrose. Optimum cryoprotection was gained with 6% (w/v) sodium lactate. However, sodium lactate of similar quality from another source destabilized actomyosin at low concentration and was less effective at higher concentrations. Lithium lactate was not an effective cryoprotectant. For heat stabilization, sodium lactate was two times more effective than sucrose with an optimum concentration of 25%.

Details

  • Original title: Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts.
  • Record ID : 1994-3632
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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