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Effect of chitin isolated from crustaceans and cephalopods on denaturation of fish myofibrillar protein and the state of water during frozen storage.

[In Japanese. / En japonais.]

Author(s) : ARREDONDO ROMERO E., NAKAMURA Y., YAMASHITA Y., et al.

Type of article: Article

Summary

The cryoprotective effect of chitin made from shell of crustaceans (Japanese fan lobster and Japanese swimming crab) and cartilage of cephalopods (spear squid) are studied. Chitin from the shells and cartilage were added to lizard fish myofibrils, and the changes of unfrozen water in myofibrils and ATPase activity of myofibrillar protein were observed during frozen storage at -25 °C for 120 days. The amount of unfrozen water was increased by addition of three kinds of chitin, and decreased moderately during frozen storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2000-0855
  • Languages: Japanese
  • Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 15 - n. 2
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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