CORRELATION BETWEEN THE CONCENTRATIONS OF PHOSPHATES AND CHLORIDES IN THE UNFROZEN PORTIONS OF FROZEN-FISH MUSCLE JUICES AND THE DENATURATION RATE OF FISH-MUSCLE PROTEIN DURING FROZEN STORAGE.

[In Japanese. / En japonais.]

Type of article: Article

Summary

THE CORRELATIONS WERE EXAMINED BETWEEN THE CONCENTRATIONS OF POTASSIUM, PHOSPHORUS, SODIUM AND CHLORINE OF THE UNFROZEN PORTIONS IN FISH MUSCLE JUICES KEPT AT 267 K (-6 DEG C), AND THE DENATURATION RATE OF PROTEIN IN FISH MUSCLES FROZEN-STORED AT 267 K. THEDENATURATION OF PROTEIN OCCURRED MOST IN MACKEREL, AND THEN IN BLACK PORGY (MYLIO MACROCEPHALUS), WHILE THE DENATURATION WAS SCARCELY OBSERVED IN THE CASE OF BOTH ROCK BREAM (DPLEGNATHUS FASCIATUS) AND TUNA. THE LEVEL OF ION CONCENTRATION OF THE UNFROZEN PORTIONS OF MUSCLE JUICES WAS HIGHER IN POTASSIUM AND PHOSPHORUS THAN IN SODIUM AND CHLORINE.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1991-0711
Languages: Japanese
Source: Trans. JAR - vol. 7 - n. 1
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (4)
See the source

Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Correlation; Mackerel; Tuna; Protein; Chemical property; Fish; Denaturation; Freezing; Fresh water