ShareEFFECTS OF FREEZING AND THAWING ON THE AUTOXIDATION OF BLUEFIN TUNA MYOGLOBIN.
Author(s) : CHOW C. J., OCHIAI Y., HASHIMOTO K.
Type of article: Article
Summary
THIS PROTEIN WAS ISOLATED FROM THE DARK MEAT OF TUNA BY GEL FILTRATION AND ION EXCHANGE CHROMATOGRAPHY. THE EFFECTS OF FREEZING-THAWING RATES AND TEMPERATURES ON ITS OXIDATION AND THE FORMATION OF METMYOGLOBIN WERE STUDIED. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-209173.
Details
- Original title: EFFECTS OF FREEZING AND THAWING ON THE AUTOXIDATION OF BLUEFIN TUNA MYOGLOBIN.
- Record ID : 1987-0187
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 12
- Publication date: 1985
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Oxidation; Tuna; Protein; Fish; Freezing-thawing; Freezing
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