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Hake natural actomyosin interaction with free fatty acids during frozen storage
Author(s) -
Careche Mercedes,
Tejada Margarita
Publication year - 1994
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.2740640417
Subject(s) - chemistry , hake , oleic acid , myristic acid , solubility , covalent bond , fatty acid , biochemistry , chromatography , food science , organic chemistry , palmitic acid , biology , fishery , fish <actinopterygii>
The interaction of hake muscle actomyosin with free fatty acids in 0.6 M KCl pH 7 during frozen storage has been studied up to 280 days. ATPase activity, protein solubility and relative viscosity measurements were performed. Oleic and myristic acid had a detrimental effect on these properties during frozen storage. Oleic acid was bound to the protein from the beginning, mainly to the insoluble fraction. The diminishment of functionality following addition of oleic acid is not due to aggregation caused by covalent‐type bonds, since it occurs well before the electrophoretic change is appreciable.