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BREAKDOWN OF THE MYOFIBRILLAR PROTEINS OF SPANISH MACKEREL DURING FREEZING AND STORAGE.

[In Japanese. / En japonais.]

Author(s) : FUKUDA Y.

Type of article: Article

Summary

STUDY, BY THE MEASUREMENT OF CALCIUM-ATPASE INACTIVATION, OF THE PROTEIN BREAKDOWN OF FROZEN MINCED SPANISH MACKEREL, FROZEN AND STORED 8 MONTHS AT 253, 243 AND 233 K (-20, -30 AND -40 DEG C) AND OF SURIMI PREPARED WITH WHOLE FISH FROZEN AT 233 K AND STORED AT 253, 243 AND 233 K. THE QUALITY OF SURIMI IS IMPROVED BY LOW STORAGE TEMPERATURES. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-906.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-0200
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 48 - n. 11
  • Publication date: 1982

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