ShareEFFECT OF RELATIVE HUMIDITY AND STORAGE TEMPERATURE ON THE PROTEIN BREAKDOWN OF FREEZE-DRIED CARP MYOFIBRILLA.
[In Japanese. / En japonais.]
Author(s) : MATSUDA Y.
Type of article: Article
Summary
MYOFIBRILLA WERE MINCED, WITH ADDED POLYPHOSPHATES AND SUCROSE, FREEZE-DRIED AT 333 OR 308 K (60 OR 35 DEG C), THEN STORED IN DRIERS AT A CONSTANT RELATIVE HUMIDITY. THE QUALITY OF PROTEINS WERE EVALUATED BY MEASUREMENT OF SOLUBILITY IN POTASSIUM CHLORIDE, RELATIVE VISCOSITY AND ATPASE ACTIVITY. A LOW RELATIVE HUMIDITY PROVIDES A HIGH GRADE PRODUCT. CARP MYOFIBRILLA WERE FREEZE-DRIED, GROUND, THEN STORED AT DIFFERENT TEMPERATURES BETWEEN 253 AND 308 K (-20 AND 35 DEG C), OVER 36 MONTHS. PROTEIN BREAKDOWN WAS EVALUATED BY DIFFERENT METHODS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-5513, 83-210-5533.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1984-2131
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 4
- Publication date: 1983
Links
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Carp; Mince; Protein; Fish; Denaturation; Fresh water
-
EFFECT OF SORBITOL ON THE PROTEIN BREAKDOWN OF ...
- Author(s) : MATSUDA Y.
- Date : 1979
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 5
View record
-
EFFECT OF SUCROSE ON THE PROTEIN BREAKDOWN OF F...
- Author(s) : MATSUDA Y.
- Date : 1979
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 5
View record
-
PROTEIN BREAKDOWN DURING THE FREEZE-DRYING OF C...
- Author(s) : MATSUDA Y.
- Date : 1981
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 47 - n. 6
View record
-
FREEZE-DRYING TECHNOLOGY. PROTEIN DENATURATION ...
- Author(s) : MATSUDA Y.
- Date : 1988
- Languages : Japanese
- Source: Refrigeration - vol. 63 - n. 723
View record
-
FREEZE-DRYING OF MEAT PRODUCTS WITH ADDITION OF...
- Author(s) : SEMENOV G. V.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
View record