ShareDenatural changes of proteins in frozen muscular tissue of fish.
[In Polish. / En polonais.]
Author(s) : JASINSKA M., BRZOZOWSKI J.
Type of article: Article
Summary
The influence of 8 and 16% sodium chloride addition to crumbled Baltic herring muscular tissue on ability of extraction of sarcoplasmatic, myofibrillar and soluble proteins in 0.25% sodium hydroxide solution during cold storage at -16 and -25 deg C was determined.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1994-0375
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 47 - n. 6
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hydroxide; Mince; Protein; Sodium; Fish; Herring; Freezing; Sodium chloride
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PRODUCTION AND EVALUATION, DURING STORAGE, OF F...
- Author(s) : RODRIGUEZ G. L., BELLO R. A.
- Date : 1987
- Languages : Spanish
- Source: Arch. latinoam. Nutr. - vol. 37 - n. 2
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New survey on salsuginous psychrotrophic bacter...
- Author(s) : PECONEK J., BEUTLING D.
- Date : 1995
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 46 - n. 6
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FREEZING OF HERRING ROE.
- Author(s) : SASAKI M.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
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THE RANCIDITY OF FROZEN BALTIC HERRING PREPARED...
- Author(s) : KOLAKOWSKA A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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PRODUCTION AND FROZEN STORAGE OF MINCED BALTIC ...
- Author(s) : KIESVAARA M. J., GRANROTH B.
- Date : 1985
- Languages : English
- Source: Nahrung - vol. 29 - n. 2
View record