Propriedades de emulsificação e gelificação das proteínas miofibrilares de pescada conforme tratamento com as proteínas miofibrilares do manto da lula num sistema modelo

Autor: Maria Elida Paredi, Marcos Crupkin, Emilio Manca, Daniela Mariel Suarez

Publikováno v: Brazilian Journal of Food Technology, Volume: 17, Issue: 1, Pages: 18-8, Published: MAR 2014
Brazilian Journal of Food Technology, Vol 17, Iss 1, Pp 8-18 (2014)
Brazilian Journal of Food Technology v.17 n.1 2014
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate

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