ShareCHANGES IN FREE AMINO ACIDS AND PROTEIN DENATURATION OF FISH MUSCLE DURING FROZEN STORAGE.
Author(s) : JIANG S. T., LEE T. C.
Type of article: Article
Summary
EVALUATION OF THE PROTEIN DENATURATION OF MACKEREL, MULLET OR CARP MUSCLE STORED AT -20 DEG C. THE MEASUREMENTS OF PROTEIN AND ACTOMYOSIN AND OF THE ACTIVITY OF ACTOMYOSIN CALCIUM-ATPASE SHOW THAT MACKEREL PROTEIN IS THE LEAST STABLE. THE THERMOSTABILITY OF FISH PROTEIN IS LINKED TO THEIR AMINO ACID PROFILE.
Details
- Original title: CHANGES IN FREE AMINO ACIDS AND PROTEIN DENATURATION OF FISH MUSCLE DURING FROZEN STORAGE.
- Record ID : 1986-1964
- Languages: English
- Source: J. agric. Food Chem. - vol. 33 - n. 5
- Publication date: 1985
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Carp; Mackerel; Organoleptic property; Protein; Fish; Denaturation; Freezing; Amino acid
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EFFECT OF FREE AMINO ACIDS ON THE DENATURATION ...
- Author(s) : JIANG S. T., TSAO C. Y., LEE T. C.
- Date : 1987
- Languages : English
- Source: J. agric. Food Chem. - vol. 35 - n. 1
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CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CAR...
- Author(s) : CHAKRABARTI R.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 2
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CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CAR...
- Author(s) : CHAKRABARTI R.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 2
View record
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QUALITY CHANGES IN ALASKA POLLOCK MEAT PASTE (<...
- Author(s) : SHABAN O.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
View record
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EFFECT OF THE TEMPERATURE FLUCTUATION ON THE ME...
- Author(s) : JIANG S. T., TSAO C. Y., HO M. L.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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