Effect of malonaldehyde in the gelation properties of myofibrillar proteins of sea salmon (Pseudopercis semifasciata)

TIRONI, V.A.; TOMÁS, M.C. AND AÑÓN, M.C

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Año: 2003 vol. 68 p. 42 - 47

0022-1147

Myofibrillar proteins incubated with malonaldehyde (27 °C, t = 0 - 8 h) were used to prepare gels by thermal treatment (80 °C, 45 min). Malonaldehyde did not produce significant modifications (P > 0.05) in the storage modulus (G´) and complex viscosity (h*) except for t = 0. Texture analysis showed a significant increase (P < 0.05) in elasticity and cohesiveness with hardness approximately constant. Relaxation test presented a marked increase in the elasticity index . A significant decrease (P < 0.05) in water holding capacity (WHC) was recorded. Ultrastructure showed a different network with the appearance of big filaments. Electrophoretic patterns of protein dispersions remainder after gel formation showed a decrease of 81, 53, 25-35 and 20 kDa polypeptides.