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Freezing and frozen storage of actomyosin from different species.

Author(s) : COFRADES S., CARECHE M., CARBALLO J., COLMENERO F. J.

Type of article: Article

Summary

Comparative study of the effects of freezing (at -24 deg C) and frozen storage (-12 deg C) on the functional (i.e., viscosity and solubility) and physico-chemical properties of actomyosine in hake and chicken. For the actomyosine in hake, denaturation and agregation occur mainly through an agregation of molecules, whereas for chicken actomyosine, a decomposition occurs into myosine and actine, with formation of myosine agregates and myosine-actine.

Details

  • Original title: Freezing and frozen storage of actomyosin from different species.
  • Record ID : 1998-0373
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 4
  • Publication date: 1996

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