ShareBiochemical and physico-chemical properties of actomyosin from frozen pre- and post-spawned hake.
Author(s) : MONTECCHIA C. L., ROURA S. I., ROLDAN H., PEREZ BORLA O., CRUPKIN M.
Type of article: Article
Summary
Protein solubility, reduced and intrinsic viscosity, and enzymatic activities of actomyosin showed that frozen fillets from pre-spawned hake, stored at -20 deg C, deteriorated faster than those from post-spawned hake.
Details
- Original title: Biochemical and physico-chemical properties of actomyosin from frozen pre- and post-spawned hake.
- Record ID : 1998-1771
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Viscosity; Solubility; Muscle; Protein; Fish; Cod; Cold storage; Freezing
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CHANGES IN PROTEIN FUNCTIONALITY IN FISH MUSCLE.
- Author(s) : JIMENEZ COLMENERO F., TEJADA M., BORDERIAS A. J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZ...
- Author(s) : HASTINGS R., RODGER G.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
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Water uptake, protein solubility, and protein c...
- Author(s) : CHANG C. C., REGENSTEIN J. M.
- Date : 1997/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 2
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Differential insolubilization of red hake muscl...
- Author(s) : OWUSU-ANSAH Y. J., HULTIN H. O.
- Date : 1992/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 2
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Protein extracts and aggregates forming in minc...
- Author(s) : TEJADA M., CARECHE M., TORREJON P., MAZO M. del, SOLAS M. T., GARCÍA M. L.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 10
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