ShareEFFECTS OF CRYOPROTECTANTS IN MINIMIZING PHYSICO-CHEMICAL CHANGES OF BOVINE NATURAL ACTOMYOSIN DURING FROZEN STORAGE.
Author(s) : PARK J. W.
Type of article: Article
Summary
ANALYSIS OF THE MECHANISMS AND CHARACTERISTICS OF THE DENATURATION OF THIS MYOFIBRILLAR PROTEIN DURING FREEZING AND STORAGE AT 245 K (-28 DEG C), OF BEEF SEMIMEMBRANOSUS MUSCLES. THIS DENATURATION, EVALUATED BY MEASURING THE PROTEIN SOLUBILITY, VISCOSITY, ATPASE ACTIVITY AND STRUCTURE CAN BE REDUCED BY ADDING POLYDEXTROSE OR A SUCROSE-SORBITOL MIXTURE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226514.
Details
- Original title: EFFECTS OF CRYOPROTECTANTS IN MINIMIZING PHYSICO-CHEMICAL CHANGES OF BOVINE NATURAL ACTOMYOSIN DURING FROZEN STORAGE.
- Record ID : 1988-0656
- Languages: English
- Source: J. Food Biochem. - vol. 11 - n. 2
- Publication date: 1987
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Cryoprotectant; Meat; Beef; Protein; Denaturation; Freezing
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