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Differential insolubilization of red hake muscle proteins during frozen storage.

Author(s) : OWUSU-ANSAH Y. J., HULTIN H. O.

Type of article: Article

Summary

Contractile proteins were more susceptible to insolubilization than sarcoplasmic proteins. Some proteins of both the sarcoplasmic and contractile fractions were more susceptible than others. Proteins of molecular weights 102, 82, 73 kilodaltons in sarcoplasmic fraction were most susceptible while myosin heavy chain, M-proteins, tropomyosin and troponins I and C were, in descending order, the most susceptible among contractile proteins.

Details

  • Original title: Differential insolubilization of red hake muscle proteins during frozen storage.
  • Record ID : 1993-0991
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 2
  • Publication date: 1992/03
  • Document available for consultation in the library of the IIR headquarters only.

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