Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/66542
COMPARTIR / EXPORTAR:
SHARE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality |
Autor: | Montero García, Pilar CSIC ORCID ; Pardo, M. V.; Gómez Guillén, M. C. CSIC ORCID; Borderías, A. Javier CSIC ORCID | Fecha de publicación: | 1999 | Editor: | Sage Publications | Citación: | Food Science and Technology International 5: 139- 147 (1999) | Resumen: | This paper examines the effects of eight months of frozen storage on the protein conformation and functionality of whole, light and dark sardine muscles, and washed mince. The variation in protein surface hydrophobicity and Ca-ATPase activity was different in dark muscle from that in whole muscle over the storage period. The dark muscle lacked gel forming capacity because of its higher fat content and a greater presence of low molecular weight proteins, and it also became insoluble faster than the light muscle. The Ca-ATPase activity of the actomyosin extracted from the dark muscle was higher than in light or whole muscle during the first three months. Washing the minced muscle induced conformational changes in the myosin molecule which, together with the added cryoprotectants, contributed to greater functional stability of the washed mince at least during the first three month's storage, at which stage gels were somewhat softer and more elastic than with unwashed mince. © 1999 Aspen Publishers, Inc. | URI: | http://hdl.handle.net/10261/66542 | Identificadores: | issn: 1082-0132 |
Aparece en las colecciones: | (IF) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
Page view(s)
301
checked on 17-abr-2024
Download(s)
52
checked on 17-abr-2024
Google ScholarTM
Check
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.