S. Cofrades et al., PROTEIN-CONCENTRATION, PH AND IONIC-STRENGTH AFFECT APPARENT VISCOSITY OF ACTOMYOSIN, Journal of food science, 58(6), 1993, pp. 1269-1272
Response surface methodology was used to compare effects of NaCl prote
in concentration, and pH on apparent viscosity (etaapp) of natural act
omyosin from hake, pork and chicken muscle. Models for the three speci
es had R2 of 0.921, 0.915 and 0.814 (P < 0.01) for chicken, pork and h
ake, respectively. Protein concentration and pH increased etaapp, wher
eas higher ionic strength decreased it and had less influence. Interac
tions occurred between protein concentration and pH. Models did not re
veal inter-species differences (P < 0.05). However, analysis of varian
ce of regression coefficients for each variable showed some difference
s due to pH.