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DETERIORATION OF FISH PROTEINS. QUALITY CONTROL.

[In Spanish. / En espagnol.]

Author(s) : MONTERO M. P., BORDERIAS J.

Type of article: Article

Summary

DESCRIPTION OF THE THREE TYPES OF PROTEIN DETERIORATIONS: HYDROLYSIS, DENATURATION, AGGREGATION. ROLE OF THE TECHNOLOGICAL PROCESSES (CHILLING, FREEZING, DEHYDRATION, CRYOCONCENTRATION) OF CERTAIN CONSTITUENTS (LIPIDS, FORMALDEHYDE) AND THE ROLE OF HEAT IN THE INDUCTION OF THESE DETERIORATIONS. THEIR EFFECT ON THE FUNCTIONAL PROPERTIES OF PROTEINS. CONTROL METHODS OF THE QUALITY OF THE PROTEINS OF CHILLED AND FROZEN PRODUCTS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1989-1440
  • Languages: Spanish
  • Source: Alimentos - vol. 13 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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