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Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0 and 4 °C.

Author(s) : WANG H., LICEAGA-GESUALDO A. M., LI-CHAN E. C. Y.

Type of article: Article

Summary

The impact of storage of fillets at 0 and 4 °C within 3.5 h postmortem was studied. Extractability of natural actomyosin (NAM) increased over the first 2 to 3 days, then decreased. Water-binding capacity of fish muscle and apparent viscosity of NAM decreased in the first 2 to 3 days and increased progressively thereafter. Reactive sulfhydryl content and surface hydrophobicity were lowest at 3 days, whereas disulphide content was highest at 2 and 14 days. Water-binding capacity at 2 days and NAM extractability at 5 to 7 days were significantly higher, whereas viscosity, hydrophobicity, and sulfhydryl content were generally lower for fillets stored at 0 than at 4 °C.

Details

  • Original title: Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0 and 4 °C.
  • Record ID : 2004-0268
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 3
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

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