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DIFFERENTIAL SCANNING CALORIMETRY OF FISH MUSCLE: THE EFFECT OF PROCESSING AND SPECIES VARIATION.

Author(s) : HASTINGS R. J.

Type of article: Article

Summary

DIFFERENTIAL SCANNING CALORIMETRY HAS BEEN USED TO STUDY THE THERMAL PROPERTIES OF FISH MUSCLE PROTEINS AND TO MEASURE THE EXTENT OF THEIR DENATURATION UNDER VARIOUS PROCESSING CONDITIONS. FISH MYOSIN WAS SUSCEPTIBLE TO DENATURATION BY FROZEN STORAGE AND DEHYDRATION. DENATURATION OF CERTAIN FISH PROTEINS WAS PARTIALLY REVERSIBLE. FISH MYOSIN WAS VERY UNSTABLE, ITS THERMAL STABILITY WAS FOUND TO INCREASE IN SPECIES ADAPTED TO HIGHER ENVIRONMENTAL TEMPERATURES.

Details

  • Original title: DIFFERENTIAL SCANNING CALORIMETRY OF FISH MUSCLE: THE EFFECT OF PROCESSING AND SPECIES VARIATION.
  • Record ID : 1985-2500
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 2; 1985.03-04; 503-506; 510; 11 fig.; 3 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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