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CHANGES IN PROTEIN FUNCTIONALITY IN FISH MUSCLE.
Author(s) : JIMENEZ COLMENERO F., TEJADA M., BORDERIAS A. J.
Summary
THE SOLUBILITY, EMULSIFYING CAPACITY AND VISCOSITY OF MUSCLE TISSUE OF HORSE MACKEREL, BLUE WHITING, COD AND BONITO WERE STUDIED IN RELATION TO THE TOTAL PROTEIN CONCENTRATION, SARCOPLASMIC AND MYOFIBRILLAR PROTEIN FRACTIONS AT 261 AND 253 K (-12 AND -20 DEG C). DURING STORAGE, FUNCTIONAL PROPERTIES DECREASE MORE RAPIDLY IN GADIDAE THAN IN THE OTHER PCE. EMULSIFYING CAPACITY DEPENDS ON THE SOLUBLE PROTEIN CONCENTRATION OF THE DIFFERENT FRACTIONS AND NOT ON THE SPECIES. ORIGINAL APPARENT VISCOSITY IS GREATER IN GADIDAE ; THAT OF MUSCLE TISSUE DEPENDS ON MYOFIBRILLAR PROTEINS.
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Details
- Original title: CHANGES IN PROTEIN FUNCTIONALITY IN FISH MUSCLE.
- Record ID : 1987-1040
- Languages: English
- Source: Storage lives of chilled and frozen fish and fish products.
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Viscosity; Solubility; Muscle; Horse mackerel; Protein; Physical property; Frozen food; Fish; Cod; Whiting; Freezing
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