HOME > EDICIONES > Año 2006, Volumen 56 - Número 4
Trabajos de Investigación
Estudio de las modificaciones en proteínas de reineta (Brama australis), sometidas a congelación y almacenamiento a -18ºC y -30ºC
Lilian Abugoch, Vilma Quitral, Ma. Angélica Larraín, Julia Vinagre, Andrei Kriukov y Gloria Chávez
Universidad de Chile Facultad de Ciencias Químicas y Farmacéuticas, Depto. Ciencia de los Alimentos
y Tecnología Química. Santiago, Chile
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SUMMARY
Study of the reineta protein modifications (Brama australis), put under freezing and storage to - 18º C and - 30º C.
The objective of the present work was to study functional and thermal properties of reineta ( Brama australis) frozen meat, analysed by water retention capacity (WRC), gel forming capacity ( GFC), texture, emulsifying capacity and differential scanning calorimetry ( DSC). For this study, reineta fillets were obtained and extracted by the same conditions, and cutted, packaged, frozen and stored at -18ºC and – 30ºC for 7 months. The results obtained, showed that there were no signifficant differences in the responses to thermal treatment for all the specimens. For samples frozen at -18ºC and -30ºC, the protein contents were 23.5 + 0.0 and 25.4 + 1.0%, respectively. The WRC values were 0.45 + 0.1 and 1.59 + 0.0 g water/ g protein, respectively. The gel forming capacity was only present in the fresh samples, whereas the frozen stored ones only form protein aggregates. The emulsifying capacity was between 960 and 1400 g oil / g protein, and the storage time increased this value. The miosin denaturation temperature (Td) and denaturation enthalpy ( ?H), obtained by DSC, fluctuated between 39.2 + 0.5 to 44.8 + 0.8 ºC and 1.12 + 0.3 to 0.52 + 0.2 J/g, respectively. The actina values were between 71.0 + 0.6 to 75.3 + 0.5 ºC and between 0.5 + 0.1 to 0.7 + 0.1 J/g. Cooperativity decreased as the storage time increased. This is showing a certain degree of protein displacement. The values found by thermal analyses showed a direct relationship with the functional properties, both decreasing with storage time.
Keywords: Reineta, freezing, functional properties, thermal properties.
Recibido: 17/11/2006
Aceptado: 31/01/2007
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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