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Propriétés fonctionnelles et de gélification thermique des protéines de manteaux de calmars entreposés à l'état réfrigéré et congelé.

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

Auteurs : GÓMEZ-GUILLÉN M. C., MARTÍNEZ-ALVAREZ O., MONTERO P.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage.
  • Identifiant de la fiche : 2004-0793
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 6
  • Date d'édition : 08/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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