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Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue
Author(s) -
RODGER G.,
HASTINGS R.,
CRYNE C.,
BAILEY J.
Publication year - 1984
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.1365-2621.1984.tb13194.x
Subject(s) - acetic acid , chemistry , myofibril , myosin , biophysics , softening , sodium , myofilament , biochemistry , diffusion , biology , materials science , organic chemistry , physics , composite material , thermodynamics
The diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial “hardening” of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break‐up of Z‐lines.