Authors: Tejada M.¹; Mohamed G.F.¹; Huidobro A.¹; García M.L.²

Source: Journal of the Science of Food and Agriculture, Volume 83, Number 13, October 2003 , pp. 1380-1388(9)

Publisher: John Wiley & Sons, Ltd.

Abstract:

Natural actomyosin extracted in salt solutions from mixtures of hake and sardine minces (3:1; 1:1 and 1:3 w/w) stored frozen for up to 1 year differed in the amount extracted and in the characteristics of the extracts. In the mixed minces the amount of natural actomyosin extracted decreased during frozen storage at a higher rate than that theoretically corresponding to the amount of hake in the mixes. With increasing storage time and proportion of sardine a lower percentage of myosin heavy chain and actin was observed by electrophoresis. An increased size of aggregates was also observed by electrophoresis and transmission electron microscopy. The stability of emulsions was enhanced when aggregates appeared in the extracts. The decrease in the amount of natural actomyosin extracted does not explain the changes observed in the texture of the minces during frozen storage. This may indicate that the size of the aggregates unextractable in salt solutions, independently of the type of bonds that bind the proteins in the aggregates, plays an important role in the textural changes observed. Copyright © 2003 Society of Chemical Industry

Keywords: hake; sardine; mince; frozen storage; actomyosin

Document Type: Research article

DOI: http://dx.doi.org/10.1002/jsfa.1555

Affiliations: 1: Instituto del Frío (CSIC), José Antonio Novais 10, E-28040 Madrid, Spain 2: Centro de Microscopía Electrónica Luis Bru, Universidad Complutense, Madrid, Spain

Publication date: 2003-10-01

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