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DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF FISH MUSCLE.
Author(s) : REHBEIN H.
Summary
WHITE MUSCLES OF SAITHE WERE MINCED AND STORED ONE YEAR AT 255 K (-18 DEG C) AFTER BEING ADDED WITH FORMALDEHYDE (FA) AT 0 TO 44 MILLIMOL/KG WET WEIGHT. IT WAS OBSERVED THAT MYOSIN HEAVY CHAINS WERE NOT LINKED COVALENTLY BY FA EFFECT. CRUDE MYOSIN WAS ISOLATED FROM CARP WHITE MUSCLES AND REACTED WITH FA AT A PH OF 6.6 TO 8.8. THE MYOSIN AMOUNT PRECIPITATED IN THIS WAY INCREASED IN PARALLEL TO PH, THE PRECIPITATES WERE SOLVED IN A SDS (2%) AND 2-MERCAPTOETHANOL (1%) SOLUTION IN A BUFFER AT A PH OF 8.9.
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Pages: 1985-4
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Details
- Original title: DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF FISH MUSCLE.
- Record ID : 1987-0592
- Languages: English
- Source: Storage lives of chilled and frozen fish and fish products.
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Formaldehyde; Carp; Mince; Protein; Fish; Pollack; Freezing
-
THE FATE OF REDUCED NICOTINAMIDE ADENINE DINUCL...
- Author(s) : REECE P.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
Alteration of fish texture during frozen storag...
- Author(s) : JOLY A., CARECHE M., HUIDOBRO A., TEJADA M.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
View record
-
Postmortem changes in fish myosin and actomyosin.
- Author(s) : Ifremer, FIOM, CARECHE M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
PROTEIN CHANGES DURING FROZEN STORAGE OF COD.
- Author(s) : LAIRD W. M., MACKIE I. M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
STATUS OF UTILIZATION OF UNDERUSED FISH IN CHINA.
- Author(s) : CHEN H. P.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record