PROTEIN-CONCENTRATION, PH AND IONIC-STRENGTH AFFECT APPARENT VISCOSITY OF ACTOMYOSIN

被引：16

作者：

COFRADES, S

CARECHE, M

CARBALLO, J

COLMENERO, FJ

机构：

[1] Lnstitoto Del Frio (Csic), Ciudad Universitaria, Madrid

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期

关键词：

PORK; CHICKEN; HAKE; PROTEIN; ACTOMYOSIN; VISCOSITY;

D O I：

10.1111/j.1365-2621.1993.tb06163.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Response surface methodology was used to compare effects of NaCl protein concentration, and pH on apparent viscosity (etaapp) of natural actomyosin from hake, pork and chicken muscle. Models for the three species had R2 of 0.921, 0.915 and 0.814 (P < 0.01) for chicken, pork and hake, respectively. Protein concentration and pH increased etaapp, whereas higher ionic strength decreased it and had less influence. Interactions occurred between protein concentration and pH. Models did not reveal inter-species differences (P < 0.05). However, analysis of variance of regression coefficients for each variable showed some differences due to pH.

引用

页码：1269 / 1272

页数：4

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