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Title

Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions

AuthorsTejada Yábar, Margarita ; Mohamed, G. F.; Huidobro, Almudena; Garcia, M. Luisa
KeywordsHake
Actomyosin
Mince
Frozen storage
Sardine
Issue Date2003
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 83: 1380- 1388 (2003)
AbstractNatural actomyosin extracted in salt solutions from mixtures of hake and sardine minces (3:1; 1:1 and 1:3 w/w) stored frozen for up to 1 year differed in the amount extracted and in the characteristics of the extracts. In the mixed minces the amount of natural actomyosin extracted decreased during frozen storage at a higher rate than that theoretically corresponding to the amount of hake in the mixes. With increasing storage time and proportion of sardine a lower percentage of myosin heavy chain and actin was observed by electrophoresis. An increased size of aggregates was also observed by electrophoresis and transmission electron microscopy. The stability of emulsions was enhanced when aggregates appeared in the extracts. The decrease in the amount of natural actomyosin extracted does not explain the changes observed in the texture of the minces during frozen storage. This may indicate that the size of the aggregates unextractable in salt solutions, independently of the type of bonds that bind the proteins in the aggregates, plays an important role in the textural changes observed. © 2003 Society of Chemical Industry.
URIhttp://hdl.handle.net/10261/118156
DOI10.1002/jsfa.1555
Identifiersdoi: 10.1002/jsfa.1555
issn: 0022-5142
Appears in Collections:(IF) Artículos
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