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Kinetics of release of water and nutrients from codfish (gagus Morrhual L.) throught a heavy-salting

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dc.contributor.authorFerraro, Vincenza
dc.contributor.authorCruz, Isabel B.
dc.contributor.authorJorge, Ruben Ferreira
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorCastro, Paula M. L.
dc.date.accessioned2014-05-15T11:46:57Z
dc.date.available2014-05-15T11:46:57Z
dc.date.issued2014
dc.description.abstractThrough 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.por
dc.identifier.citationFERRARO, 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.1772-1778por
dc.identifier.doi10.1111/jfpp.12146
dc.identifier.eissn1745-4549
dc.identifier.urihttp://hdl.handle.net/10400.14/14422
dc.identifier.wosWOS:000340168200040
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.publisherwILEY
dc.relationStrategic Project - LA 16 - 2011-2012
dc.titleKinetics of release of water and nutrients from codfish (gagus Morrhual L.) throught a heavy-saltingpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage1778
oaire.citation.issue4
oaire.citation.startPage1772
oaire.citation.titleJournal of Food Processing and Preservation
oaire.citation.volume38
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFerraro
person.familyNamePintado
person.familyNameCastro
person.givenNameVincenza
person.givenNameMaria Manuela
person.givenNamePaula
person.identifier263033
person.identifier456608
person.identifier2013444
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id7C1F-6C72-354A
person.identifier.orcid0000-0003-4815-0297
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-8841-6606
person.identifier.ridK-8153-2014
person.identifier.ridF-5696-2013
person.identifier.ridM-8241-2013
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102781782
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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