Gelling Properties of Actomyosin from Pre- and Post-Spawning Hake (Merluccius hubbsi)

ABSTRACT The biochemical properties and the characteristics of heat‐induced gelation of natural actomyosin (NAM) from pre‐ and post‐spawning hake were studied. Mg2+ ATPase activity, reduced viscosity and myosin/actin mole ratio of NAM from post‐spawning fish were higher than those of pre‐spawning on...

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Veröffentlicht in:	Journal of food science 1988-09, Vol.53 (5), p.1322-1326
Hauptverfasser:	BEAS, VIVIANA E., CRUPKIN, MARCOS, TRUCCO, RAÚL E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Marine Merluccius hubbsi
Online-Zugang:	Volltext
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