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EFFECT OF IN SITU FORMALDEHYDE PRODUCTION ON SOLUBILITY AND CROSS-LINKING OF PROTEINS OF MINCED RED HAKE MUSCLE DURING FROZEN STORAGE.

Author(s) : OWUSU-ANSAH Y. J., HULTIN H. O.

Type of article: Article

Summary

MINCED FISH MEAT WAS TREATED WITH IRON CHLORIDE AND ASCORBATE PRIOR TO STORAGE AT 266 K (-7 DEG C). DURING STORAGE, THE EFFECTS OF THESE TREATMENTS ON THE FORMATION OF DIMETHYLAMINE AND FORMALDEHYDE AND ON PROTEIN EXTRACTABILITY WERE STUDIE THESE RESULTS ARE INTERPRETED AS A FUNCTION OF THE FORMATION OF HYDROPHOBIC INTERACTIONS OR COVALENT LINKS WITH PROTEINS. APPLICATION TO THESTUDY OF THE HARDENING PROCESSES OF FISH MEAT DURING STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224558.

Details

  • Original title: EFFECT OF IN SITU FORMALDEHYDE PRODUCTION ON SOLUBILITY AND CROSS-LINKING OF PROTEINS OF MINCED RED HAKE MUSCLE DURING FROZEN STORAGE.
  • Record ID : 1988-0206
  • Languages: English
  • Source: J. Food Biochem. - vol. 11 - n. 1
  • Publication date: 1987

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