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EFFECT OF FAT CONTENT AND FREEZING RATE ON SOLUBILITY OF MYOFIBRILLAR PROTEINS AND TEXTURAL PROPERTIES OF MINCED FISH FLESH.
Author(s) : STODOLNIK L., KNASIAK M.
Summary
THE CHANGES IN THE SOLUBILITY OF MYOFIBRILLAR PROTEINS AND THE STRUCTURAL PROPERTIES OF MINCED COD CONTAINING 4, 8 AND 10% COD LIVER WERE STUDIED. THE AMOUNT OF MUSCLE LIPIDS HAD A SIGNIFICANT EFFECT ON PROTEIN SOLUBILITY DURING FREEZING. THE AMOUNT OF FAT AND THE FREEZING RATE HAD AN EFFECT ON THE CONSISTENCY OF MUSCLE TISSUE. SLOW FREEZING REDUCED THE COMPACTNESS OF TISSUES.
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Details
- Original title: EFFECT OF FAT CONTENT AND FREEZING RATE ON SOLUBILITY OF MYOFIBRILLAR PROTEINS AND TEXTURAL PROPERTIES OF MINCED FISH FLESH.
- Record ID : 1983-0606
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Lipid; Freezing rate; Texture; Protein; Fish; Cod; Freezing
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EFFECT OF FAT CONTENT ON PROTEIN FRACTIONS AND ...
- Author(s) : STODOLNIK L., KNASIAK M.
- Date : 1984
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 5
- Formats : PDF
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The influence of lactic acid with trisodium pho...
- Author(s) : SWINIARSKA J., ZARZYCKI B.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 4
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CHANGES IN FREE AND BOUND LIPID CONTENT AND THE...
- Author(s) : STODOLNIK L., KNASIAK M.
- Date : 1984/12
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 38 - n. 12
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DETERIORATION OF FROZEN COD AND HADDOCK MINCES.
- Author(s) : LAIRD W. M., MACKIE I. M., REGENSTEIN J. M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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FUNCTIONAL AND MORPHOLOGICAL CHANGES IN PROCESS...
- Author(s) : GRONINGER H., HAWKES J. W., BABBITT J. K.
- Date : 1983
- Languages : English
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