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BEHAVIOUR OF MYOFIBRILLAR PROTEINS AND COLLAGEN OF TROUT MUSCLE (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE AND THEIR IMPLICATION ON TEXTURE.

[In Spanish. / En espagnol.]

Author(s) : MONTERO P., BORDERIAS J.

Type of article: Article

Summary

MODIFICATIONS IN MYOFIBRILLAR PROTEIN AND COLLAGEN OF TROUT MUSCLE DURING STORAGE AT 261 K (-12 DEG C) WERE STUDIED WITH WHOLE, MINCED AND WASH-MINCED MUSCLE. WASHING THE MUSCLE PRODUCED MORE ACTOMYOSINE AND COLLAGEN AGGREGATION DURING FROZEN STORAGE. NO GREAT CHANGES WERE OBSERVED IN PROTEIN SOLUBILITY DURING FROZEN STORAGE AND THEREFORE NO HIGH TEXTURE CHANGES WERE DETECTED, EITHER IN RAW OR IN COOKED TROUT.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1991-1236
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 30 - n. 3
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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