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Reaction of Cod Actomyosin with Linoleic and Linolenic Acids
Author(s) -
KING FREDERICK J.,
ANDERSON MARGARET L.,
STEINBERG MAYNARD A.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00107.x
Subject(s) - chemistry , linoleic acid , biochemistry , food science , linolenic acid , solubility , fish <actinopterygii> , fatty acid , organic chemistry , biology , fishery
SUMMARY Small concentrations of linoleic and linolenic acids reduced the solubility of cod actomyosin rapidly. The extent of insolubilization depended on the structure of the fatty acid, on its concentration, and on the duration of storage of the fatty‐acid‐treated actomyosin solutions. The results support the hypothesis that the accumulation of free fatty acids in frozen fish muscle causes the actomyosin of the muscle to become inextractable.