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CHANGES IN SHRIMP (PALACMON PAUCIDENS) MEAT DURING FROZEN STORAGE.

[In Japanese. / En japonais.]

Author(s) : NISHIMURA K., KAWAMURA Y., YONEZAWA D.

Type of article: Article

Summary

EFFECT OF COLD STORAGE AT 253 OR 193 K (-20 OR -80 DEG C) FOR 90 DAYS ON THE ACTOMYOSIN ACTIVITY OF SHRIMP MEAT, SOLUBILITY OF PROTEINS IN KCP SOLUTIONS (0.16 AND 0.6 M) AND MYOFIBRIL STRUCTURE. THE SHRIMP STORED AT 193 K SHOW NO DETERIORATION, CONTRARY TO THOSE STORED AT 253 K (DECREASE IN PROTEIN SOLUBILITY AND THE THERMOSTABILITY OF ATPASE). (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224557.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-0208
  • Languages: Japanese
  • Source: Nippon Eiyo Shokuryo Gakkaishi - vol. 40 - n. 2
  • Publication date: 1987

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