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PROTEIN DENATURATION IN FROZEN HAKE (MERLUCCIUS GAYI GAYI).

[In Spanish. / En espagnol.]

Author(s) : DONDERO M.

Type of article: Article

Summary

PROTEIN DENATURATION WAS STUDIED IN HAKE AT 245 AND 254 K (-28 AND -19 DEG C) MORE OR LESS 1 K FOR 13 AND 7 WEEKS RESPECTIVELY, USING IN VITRO AND IN SITU MODEL TESTS. THE DECREASE IN ACTOMYOSIN SOLUBILITY AND IN CALCIUM ATPASE ACTIVITY CONFIRMED THAT PROTEIN DENATURATION OCCURRED DURING THE FREEZING AND THE FROZEN STORAGE. HAKE PROTEINS APPEARED TO BE MORE RESISTANT AGAINST FREEZE DENATURATION IN SITU THAN IN VITRO. THE ADDITION OF SODIUM GLUTAMATE BY USING AN IN VITRO MODEL TEST SHOWED ITS PREVENTIVE EFFECT ON THE FREEZING DENATURATION FOR 8 WEEKS AT 245 K MORE OR LESS 1 K. FROZEN SAMPLES WERE REJECTED BY THE PANELISTS AFTER 20 WEEKS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1990-0682
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 29 - n. 2
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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