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CHANGES IN FISH MUSCLE COLLAGEN DURING FROZEN STORAGE.

Author(s) : BORDERIAS A. J., MONTERO P.

Summary

THE PAPER DEALS WITH THE CHANGES IN MUSCLE TISSUE COLLAGEN DURING THE FROZEN STORAGE OF FISH MEAT. THESE CHANGES MAY BE LINKED TO THE TEXTURE CHANGES OCCURRING DURING STORAGE. THE RESULTS SHOW THAT SOLUBILITY DEPENDS ON THE SPECIES AND STORAGE CONDITIONS. INSOLUBILIZATION IS IMPORTANT IN HAKE, WHEREAS SOLUBILITY REMAINS THE SAME IN TROUT. THE MOLECULAR AGGREGATION OCCURRING DURING STORAGE IN FROZEN MUSCLE TISSUE, IF IT IS DEMONSTRATED TO BE RELATED TO TEXTURE CHANGES, MAY EXPLAIN SOME INCONSISTENCIES WHEN REPORTING TEXTURE CHANGES ONLY BY CHANGES IN MYOFIBRILLAR PROTEINS.

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Pages: 1985-4

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Details

  • Original title: CHANGES IN FISH MUSCLE COLLAGEN DURING FROZEN STORAGE.
  • Record ID : 1987-0594
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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