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Orientador(es)
Resumo(s)
Through the typical 6 days heavy-salting, codfish releases 25% (w/w) of its physiological
water due to the incorporation of high amounts of salt, 20% (w/w).
Besides changes in water-holding capacity, major effects imparted by salt are
modifications in muscle proteins conformation with subsequent denaturation and
loss, and release of free amino acids.
Water is liberated from codfish according to a power-law kinetics, which
describes biological reactions under molecular crowding. Proteins and amino
acids are released by pseudo-first and pseudo-second order kinetics, which
describe proteolysis.
Despite the loss of nutrients through salting, the nutritional value of codfish
can be considered unchanged. A reduction by weight of 0.45% in muscle proteins,
1.24% aspartic acid, 1.4% glutamic acid, 2% arginine, 11% creatine, 0.2% glycine,
0.5% lysine, 0.4% methionine, 0.3% phenylalanine, 3.4% taurine and 3% tryptophan
is noticed.
Descrição
Palavras-chave
Contexto Educativo
Citação
FERRARO, Vicenza...[et al.] - Kinetics of release of water and nutrients from codfish /gagus Morrhual L.) throught a heavy-salting. Journal of Food Processing and Preservation. ISSN 1745-4549. (2014), 38 (4), p.1772-1778
Editora
Wiley
wILEY
wILEY