ShareENZYMIC HYDROLYSIS OF PHOSPHOLIPIDS IN COD MEAT DURING FROZEN STORAGE.
[In Japanese. / En japonais.]
Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
Type of article: Article
Summary
COD WAS STORED AT 257 K (-16 DEG C) OVER 24 WEEKS. THE PC (PHOSPHATIDYLCHOLINE) AND PE (PHOSPHATIDYLETHANOLAMINE) CONTENTS DECREASE RAPIDLY DURING 11 WEEKS, THEN SLOWLY. PC IS HYDROLYSED MORE QUICKLY THAN PE. PC AND PE ARE HYDROLYSED PREFERENTLY BY LIPOLYTIC ENZYMES. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-183443.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1984-2357
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 9
- Publication date: 1983
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Fish; Phospholipid; Cod; Enzyme; Freezing
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- Date : 1988
- Languages : English
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ENZYMIC HYDROLYSIS OF THE PHOSPHOLIPIDS OF COD ...
- Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
- Date : 1984
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 50 - n. 1
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- Date : 1979
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- Date : 1980
- Languages : English
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- Date : 1988
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