ShareDENATURATION OF LABEO ROHITA (ROHU) ACTOMYOSIN ON FROZEN STORAGE. PREVENTIVE EFFECT OF CARBOHYDRATES.
Author(s) : RAO S. B.
Type of article: Article
Summary
EFFECT OF SUCROSE AND GLUCOSE ON THE DENATURATION RATE OF THE ACTOMYOSIN OF THIS FISH STORED AT 253 K (-20 DEG C) OVER 7 WEEKS. THE DENATURATION RATE WAS EVALUATED BY MEASUREMENT OF THE ACTIVITY OF CA++ATPASE. SUCROSE AND GLUCOSE INHIBIT DENATURATION, ALL THE MORE AS ACTOMYOSIN CONCENTRATION IS HIGH. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-183462.
Details
- Original title: DENATURATION OF LABEO ROHITA (ROHU) ACTOMYOSIN ON FROZEN STORAGE. PREVENTIVE EFFECT OF CARBOHYDRATES.
- Record ID : 1984-2355
- Languages: English
- Source: Fish. Technol. - vol. 20 - n. 1
- Publication date: 1983
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Indexing
- Themes: Fish and fish product
- Keywords: Glucide; Protein; Fish; Freezing
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- Date : 1982
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- Source: J. Sci. Food Agric. - vol. 33 - n. 11
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- Date : 1981/11
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- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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