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Influence of Thermal Treatment on Gelation of Actomyosin from Different Myosystems
Author(s) -
JIMÉNEZCOLMENERO F.,
CARECHE J.,
CARBALLO J.,
COFRADES S.
Publication year - 1994
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.1365-2621.1994.tb06933.x
Subject(s) - rheology , hake , chemistry , electrophoresis , food science , chemical engineering , chromatography , materials science , fish <actinopterygii> , composite material , biology , fishery , engineering
We analyzed the influence of temperature and heating time on rheological properties, and types of proteins involved in the gelation process of natural actomyosin from pork, chicken, and hake. At low temperatures (40–50°C) hake gels were stiffer than chicken or pork gels (due to setting); at higher temperatures (60°C), actomyosin from all three formed gels with similar rheological characteristics. Types of protein in the different fractions (analyzed by electrophoresis) were consonant with the rheological behavior of the AM gels for each heat treatment and species.