“Evaluación de los cambios estructurales y fisicoquímicos del manto ...

Abstract
noticed associated with a greater decrease of reactive –SH groups and decrease of
gelling strength force throughout the study during frozen storage. Degradation of
myofibrillar proteins, mainly myosin, would affect the matrix formation as well as their
characteristics such as rheological and texture parameters, solubility and
microstructure particularly when squid samples were stored more than four months at
–20 or –80 °C.
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