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EFFECT 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

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