Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/14422
Título: Kinetics of release of water and nutrients from codfish /gagus Morrhual L.) throught a heavy-salting
Autor: Ferraro, Vincenza
Cruz, Isabel B.
Jorge, Ruben Ferreira
Pintado, Manuela E.
Castro, Paula M.L.
Data: 2014
Editora: Wiley
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
Resumo: 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/14422
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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