This investigation was supported by grants from: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) and Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC). C.L.M and H.R. are Professional Technicians of CIC. O.P.B. is a Professional Technician of CONICET. S.I.R is Assistant Investigator of CONICET. M.C. is Professor of Facultad de Ciencias Agrarias, UNMDP. We thank Mrs. María E. Almandos for assistance with statistical analyses.
Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 491–495, May 1997
How to Cite
MONTECCHIA, C.L., ROURA, S.I., ROLDÁN, H., PÉREZ-BORLA, O. and CRUPKIN, M. (1997), Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake. Journal of Food Science, 62: 491–495. doi: 10.1111/j.1365-2621.1997.tb04413.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 3/10/96; revised 11/25/96; accepted 12/28/96.
- reproductive cycle;
- fish fillets;
- frozen storage
Protein solubility, reduced and intrinsic viscosity, and enzymatic activities of actomyosin showed that frozen fillets from pre-spawned hake, stored at — 20°C, deteriorated faster than those from post-spawned hake. The post-spawned actomyosin showed an 18% increase in reduced viscosity, a larger hydrophilic surface, and an increase (P<0.001) in Mg2+-, Mg2+-EGTA- and Ca2+-ATPase activities. Protein solubilities of 85.5 52.5 ± and 33 ± 2.0% were obtained at the end of storage for post and pre-spawned fillets, respectively. Enzymatic activities of post-spawned fillets persisted up to 60 days. No changes were detected in characteristic polypeptide bands of actomyosin or in the myosin/actin ratio related to either gonadal condition during storage.