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http://hdl.handle.net/10261/56873
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Rodríguez Herrera, Juan José | - |
dc.contributor.author | Pastoriza, Laura | - |
dc.contributor.author | Sampedro, Gabriel | - |
dc.date.accessioned | 2012-09-27T12:00:02Z | - |
dc.date.available | 2012-09-27T12:00:02Z | - |
dc.date.issued | 2001 | - |
dc.identifier.citation | Journal of the Science of Food and Agriculture 81(4): 377-384 (2001) | es_ES |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.uri | http://hdl.handle.net/10261/56873 | - |
dc.description | 8 páginas, 6 figuras, 2 tablas | es_ES |
dc.description.abstract | A DSC heat denaturation study on the effects of various maltodextrins and sucrose on protein changes in minced blue whiting muscle during frozen storage at −10 and −20 °C was carried out. All maltodextrins slowed down the decreases in the denaturation enthalpies (ΔHd) ascribed to myosin and actin, making evident a noticeable effectiveness against protein denaturation, especially at −20 °C. Sucrose was as effective as maltodextrins at −20 °C, but was the least effective treatment at −10 °C. Significant correlations between both ΔHds and either protein solubility or formaldehyde production were found at each storage temperature. A low protein sensitivity to the small amounts of formaldehyde produced during the first weeks of storage and errors associated with the determination of enthalpies led to poorer correlations at −20 °C. Maximum denaturation temperatures (Tmax) correlated with protein solubility only at −20 °C. No clear relationship between either Tmax and the effectiveness of cryostabilisation was found, as Tmax also depends on the effectiveness of the treatments against the thermal denaturation of proteins. | es_ES |
dc.description.sponsorship | his work was carried out with the financial support of the Interministerial Commission for Science and Technology (CICYT) within research project ALI97-0589; in addition, the Excma Diputación Provincial de Pontevedra (Spain) financially supported one of the authors (J Herrera) | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Wiley-Blackwell | es_ES |
dc.rights | closedAccess | es_ES |
dc.subject | Thermal stability | es_ES |
dc.subject | Deanturation enthalpy | es_ES |
dc.subject | DSC | es_ES |
dc.subject | Fish muscle proteins | es_ES |
dc.subject | Frozen storage | es_ES |
dc.subject | Maltodextrins | es_ES |
dc.subject | Sucrose | es_ES |
dc.subject | Protein solubility | es_ES |
dc.subject | Formaldehyde production | es_ES |
dc.title | A DSC study on the effects of various maltodextrins and sucrose on protein changes in frozen-stored minced blue whiting muscle | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1002/1097-0010(200103)81:4<377::AID-JSFA820>3.0.CO;2-0 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1002/1097-0010(200103)81:4<377::AID-JSFA820>3.0.CO;2-0 | es_ES |
dc.identifier.e-issn | 1097-0010 | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.languageiso639-1 | en | - |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairetype | artículo | - |
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