Published in Scientific Papers. Series D. Animal Science, Vol. LIX
Written by Floricel CERCEL, Mariana STROIU, Daniela IANIŢCHI, Petru ALEXE
In our study we aimed the rheological behavior of fish myofibrillar proteins and of the homogenates of which these were obtained. For protein extraction and concentrates purification different methods were used. We tracked the variation of elastic modulus and phase angle according to temperature. Myofibrillar proteins determine the water retention and meat hydration capacity, fat emulsifying and gelling capacity. The source and the method of extraction influence the gelling properties of muscle protein. The protein concentration plays a key role in determining the heat induction properties of gels. Gelling properties of the muscle proteins are also influenced by heating temperature, temperature rise speed and of various adjuvants. Solubility and gelling properties are also important for obtaining edible films based on these proteins and also to obtain microcapsules.
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