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Influence of Thermal Treatment on Gelation of Actomyosin from Different Myosystems (1994)

JIMÉNEZ-COLMENERO, F. ; CARECHE, J. ; CARBALLO, J. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 59 (1994), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: We analyzed the influence of temperature and heating time on rheological properties, and types of proteins involved in the gelation process of natural actomyosin from pork, chicken, and hake. At low temperatures (40–50°C) hake gels were stiffer than chicken or pork gels (due to setting); at higher temperatures (60°C), actomyosin from all three formed gels with similar rheological characteristics. Types of protein in the different fractions (analyzed by electrophoresis) were consonant with the rheological behavior of the AM gels for each heat treatment and species.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06933.x

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