PROTEIN-CONCENTRATION, PH AND IONIC-STRENGTH AFFECT APPARENT VISCOSITY OF ACTOMYOSIN

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.