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Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage.

Author(s) : GÓMEZ-GUILLÉN M. C., MARTÍNEZ-ALVAREZ O., MONTERO P.

Type of article: Article

Summary

Fresh squid (Loligo vulgaris) mantles that underwent chilled and frozen storage were studied for their ability to form thermal gels as well as the effects of changes to the functional and chemical properties of the muscle proteins during storage. Assays of protein extractability in 5% NaCl, apparent viscosity, autolytic activity, and SDS-PAGE (of the soluble fraction) were carried out periodically. After 4 days of chilled storage, there was a significant drop in protein functionality that negatively affected the thermal gelation profile. The rate of proteolysis remained very high throughout frozen storage; however functional properties and thermal behaviour remained very stable.

Details

  • Original title: Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage.
  • Record ID : 2004-0793
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 6
  • Publication date: 2003/08
  • Document available for consultation in the library of the IIR headquarters only.

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