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Caractéristiques biochimiques et physico-chimiques du muscle et de l'actomyosine naturelle extraite de filets de saumon de l'Atlantique entreposés à 0 et 4 °C.

Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0 and 4 °C.

Auteurs : WANG H., LICEAGA-GESUALDO A. M., LI-CHAN E. C. Y.

Type d'article : Article

Résumé

The impact of storage of fillets at 0 and 4 °C within 3.5 h postmortem was studied. Extractability of natural actomyosin (NAM) increased over the first 2 to 3 days, then decreased. Water-binding capacity of fish muscle and apparent viscosity of NAM decreased in the first 2 to 3 days and increased progressively thereafter. Reactive sulfhydryl content and surface hydrophobicity were lowest at 3 days, whereas disulphide content was highest at 2 and 14 days. Water-binding capacity at 2 days and NAM extractability at 5 to 7 days were significantly higher, whereas viscosity, hydrophobicity, and sulfhydryl content were generally lower for fillets stored at 0 than at 4 °C.

Détails

  • Titre original : Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0 and 4 °C.
  • Identifiant de la fiche : 2004-0268
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 3
  • Date d'édition : 04/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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