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Research Article - (2011) Volume 2, Issue 6

Emulsifying Properties of Squid Mantle Actomyosin (Illex argentinus) Stored at 2-4ÃÂ°C. Effect of some Inhibitors

Mignino Lorena A^1,²^*, Tomás Mabel C^2,³ and Paredi MarÃa E^1,⁴: ¹Facultad Ciencias Agrarias (UNMDP), Ruta 226Km 73.5, Balcarce, Argentina; ²CONICET- Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina; ³CIDCA- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, La Plata, Calle 47 y 1 16, La Plata (1900), Argentina; ⁴CIC- Comisión de Investigaciones Científicas de la Pcia, de Buenos Aires, Argentina

^*Corresponding Author: