Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue

Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the... ABSTRACT The diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial “hardening” of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break‐up of Z‐lines. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue

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Publisher
Wiley
Copyright
Copyright © 1984 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1984.tb13194.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT The diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial “hardening” of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break‐up of Z‐lines.

Journal

Journal of Food ScienceWiley

Published: May 1, 1984

References

  • The rapid estimation of fat in various foods using the Foss‐Let density apparatus
    Usher, Usher; Green, Green; Smith, Smith

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