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Seasonal variation in the viscosity of the extracts of muscle proteins of hake ( Merluccius hubbsi ) stored on ice
Author(s) -
Barassi Carlos A.,
Crupkin Marcos,
Martone Celina B.,
Trucco Raúl E.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330318
Subject(s) - merluccius , hake , viscosity , fish <actinopterygii> , fishery , food science , spring (device) , chemistry , biology , zoology , thermodynamics , physics
Abstract Changes in viscosity of high‐ionic‐strength muscle extracts of hake stored on ice are subject to seasonal variation. A rapid fall in the viscosity occurs in extracts of fish caught during the summer. The viscosity declines at a slower rate after the sixth day of storage for those fish caught during the autumn. No change in the viscosity was observed in hake caught during the winter and spring.