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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 OF MYOFIBRILLAR PROTEIN AND COLLAGEN OF TROUT MUSCLE DURING STORAGE: 261 K (-12 DEG C) HAVE BEEN STUDIED WITH WHOLE, MINCE AND WASH-MINCE MUSCLE. WASHING MUSCLE PRODUCED MORE ACTOMYOSINE AND COLLAGEN AGGREGATION DURING FROZEN STORAGE. NO GREAT CHANGES WERE OBSERVED IN PROTEIN SOLUBILITY. THEREFORE NO HIGH TEXTURE CHANGES WERE DETECTED NEITHER IN RAW NOR IN COOKED TROUT ALTHOUGH BOTH CHANGES, WERE CORRELATED.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1991-1651
  • 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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