ShareAlteration of the electrophoretic pattern of myofibrillar proteins in fish mince during frozen storage.
Author(s) : HUIDOBRO A., TEJADA M.
Type of article: Article
Summary
The meat of blue whiting, horse mackerel or mackerel, caught in summer or winter and stored at -18 deg C for 1 year, has been studied. The electrophoretic profiles of proteins vary according to species. The measurement of the strongly bound myosin-actin combination shows that blue whiting is the most damaged species, especially for fishes caught in summer. The decrease of the ratio value is basically due to the alteration of myosin, and the effect in blue whiting is more striking.
Details
- Original title: Alteration of the electrophoretic pattern of myofibrillar proteins in fish mince during frozen storage.
- Record ID : 1996-1683
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 4
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Horse mackerel; Mince; Mackerel; Protein; Fish; Sea; Cold storage; Freezing
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