Share

STUDIES OF PROTEIN DENATURATION IN HORSE MACKEREL PASTE, FROZEN OR STORED AFTER FREEZING.

[In Spanish. / En espagnol.]

Author(s) : TEJADA-YABAR M.

Type of article: Article

Summary

THESE STUDIES DEAL WITH THE PHYSICAL AND CHEMICAL CHANGES IN FROZEN PASTE IN FUNCTION OF TEMPERATURE VARIATIONS AND USE OF PROTEIN PROTECTORS, WATER BINDING PRODUCTS AND ANTIOXIDANTS. THE MAIN RESULTS WERE: 1. THE DENATURATION OF ATP AND ITS BY-PRODUCTS IS A RELEVANT QUALITY INDEX FOR HORSE MACKEREL PASTE. 2. THE USE OF MODELS APPEARS SUCCESSFUL WHEN STUDYING THE CHANGES OF ACTOMYOSIN IN PRESENCE OF GLUCOSE, BUT THIS METHOD CANNOT BE EXTENDED TO THE CASE OF SODIUM GLUTAMATE ADDITION. 3. THE PROTECTING EFFECT OF TEMPERATURE WAS BETTER AT 253 K (-20C) THAN AT 259 K (-14C) FOR SAMPLES WITH GLUCOSE, BUT NOT CLEARLY FOR SAMPLES WITH SODIUM GLUTAMATE. 4. THE QUALITY OF PASTE WAS INCREASED BY ADDITION OF GLUCOSE (5%). 5. THE ADDITION OF SODIUM GLUTAMATE CHANGED THE TEXTURE OF PASTE, BUT HAD AN ANTI-OXIDANT EFFECT (BETTER THAN GLUCOSE). 6. THE OPTIMUM ADDITIVE CONTENT WAS 5% GLUCOSE AND 1% SODIUM GLUTAMATE (THIS GAVE THE BEST PROTECTION AGAINST ASTE). 7. THE ADDITION OF SOYA PROTEINS DID NOT GIVE ANY NOTICEABLE RESULT. 8. IN COMPARISON WITH OTHER FISH PASTES (COD), HORSE MACKEREL PASTE IS MORE STABLE AT 259 AND 253 K. 9. THERE WAS NO CORRELATION BETWEEN RANCIDITY INDEXES AND ORGANOLEPTIC RESULTS. 10. THE PROTECTING EFFECT OF STORAGE AT 253 K IS MORE THAN THAT OF ADDITIVES. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-0509
  • Languages: Spanish
  • Source: Acta Alimentaria - n. 108
  • Publication date: 1979/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing