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Effect of freeze concentration of various salt solutions on the denaturation of carp myofibrils.

[In Japanese. / En japonais.]

Author(s) : TAKAHASHI K., INOUE N., SHINANO H.

Type of article: Article

Summary

The apparent rate constants of freeze inactivation at different storage temperatures for various salts were calculated. Comparisons were then made among salts with relation to storage temperature and ionic strength of unfrozen salt solutions. For three kinds of sulfates with high eutectic points, hardly any change occurred in relation to the storage temperature and ionic strength. The reason was thought to be the weaker action of sulfates to protein denaturation. The extent of denaturation in the freeze inactivation value differed for each salt, although, no relationship was found between maximum freeze inactivation value and eutectic point. A possible explanation for the above results relates to the amount and ionic strength of unfrozen salt solution.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-3027
  • Languages: Japanese
  • Source: Trans. JAR - vol. 10 - n. 3
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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