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EFFECT OF FREEZING AND MICROWAVE HEATING ON PROTEINS FROM CODFISH FILLETS: ANALYSIS BY SDS POLYACRYLAMIDE GEL ELECTROPHORESIS.

Author(s) : YOWELL K., FLURKEY W. H.

Type of article: Article

Summary

WATER SOLUBLE AND INSOLUBLE PROTEINS WERE EXTRACTED FROM CODFISH SAMPLES SUBJECTED TO A RAPID FREEZE: 77 K (-196 DEG C), A SLOW FREEZE: 258 K (-15 DEG C), 1 MIN MICROWAVE HEATING, AND FROM FRESH EXTRACTS. THE WATER SOLUBLE PROTEIN CONTENT DECREASED SIGNIFICANTLY IN BOTH FROZEN SAMPLES AND IN THE MICROWAVE HEATED SAMPLES WHEN COMPARED TO FRESH EXTRACTS. A SIGNIFICANT LOSS IN WATER SOLUBLE PROTEINS AFTER MICROWAVE TREATMENT CONCOMITTANT WITH THE APPEARANCE OF 2 HIGH MOLECULAR WEIGHT SPECIES IS SHOWN.

Details

  • Original title: EFFECT OF FREEZING AND MICROWAVE HEATING ON PROTEINS FROM CODFISH FILLETS: ANALYSIS BY SDS POLYACRYLAMIDE GEL ELECTROPHORESIS.
  • Record ID : 1986-2367
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 2; 1986.03-04; 508-509; 1 fig.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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