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EFFECTS OF FROZEN STORAGE ON CERTAIN FUNCTIONAL PROPERTIES OF MEAT AND FISH PROTEIN.

Author(s) : JIMENEZ COLMENERO F., BORDERIAS A. J.

Type of article: Article

Summary

CORRELATIONS BETWEEN PROTEIN SOLUBILITY, EMULSIFYING CAPACITY, AND VISCOSITY, BOTH IN MEAT AND IN FISH, WERE EXAMINED TO FIND THE EASIEST AND MOST SENSITIVE METHOD OF ANALYSIS. HIGH CORRELATION AMONG THE DIFFERENT FUNCTIONAL PROPERTIES TESTED WAS FOUND ONLY IN THE CASE OF FISH. THIS, TOGETHER WITH THE SIGNIFICANT VARIATIONS IN THE VISCOSITY VALUES FOUND DURING THE STORAGE PERIOD, SUGGESTS THAT THE ANALYSIS OF APPARENT VISCOSITY IS A VALUABLE INDICATOR METHOD FOR DETERMINING ALTERATIONS IN THE FUNCTIONAL CHARACTERISTICS OF FISH PROTEIN.

Details

  • Original title: EFFECTS OF FROZEN STORAGE ON CERTAIN FUNCTIONAL PROPERTIES OF MEAT AND FISH PROTEIN.
  • Record ID : 1984-1048
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 6
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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