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EFFECT OF FAT CONTENT ON PROTEIN FRACTIONS AND TEXTURAL PROPERTIES OF MINCED COD FLESH IN THE COURSE OF FROZEN STORAGE.

Author(s) : STODOLNIK L., KNASIAK M.

Type of article: Article, IJR article

Summary

MINCED COD FLESH, WITH 4, 8 AND 10% COD LIVER OIL, WAS MAINTAINED IN FROZEN STORAGE FOR PERIODS OF UP TO 12 MONTHS. THE CHANGES IN PROTEIN FRACTION OF THE TISSUE WAS DETERMINED DURING FROZEN STORAGE AND FOUND TO BE DEPENDENT ON LIPID CONTENT AND RATE OF FREEZING. THE EFFECTS OF PEROXIDE CONTENT, CARBONYL COMPOUNDS AND LIPID FRACTIONS ON THE SOLUBILITY OF MYOFIBRILLAR PROTEINS, AND THE CHANGES OF COD MINCE CONSISTENCY ARISING FROM CHANGES IN PROTEIN FRACTION AND LIPID CONTENT IN FROZEN STORAGE, ARE DISCUSSED.

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Pages: 291-298

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Details

  • Original title: EFFECT OF FAT CONTENT ON PROTEIN FRACTIONS AND TEXTURAL PROPERTIES OF MINCED COD FLESH IN THE COURSE OF FROZEN STORAGE.
  • Record ID : 1985-1583
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 5
  • Publication date: 1984

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