ShareMUSCLE ULTRASTRUCTURAL CHANGES IN FRESHWATER PRAWNS, MACROBRACHIUM ROSENBERGII, DURING ICED STORAGE.
Author(s) : PAPADOPOULOS L. S.
Type of article: Article
Summary
DEHEADED AND WHOLE PRAWNS (MACROBRACHIUM ROSENBERGII) WERE STORED UP TO 10 DAYS ON ICE. ELEVATED IONIC STRENGTHS IN VITRO INCREASED THE SOLUBILIZATION OF SPECIFIC MYOFIBRILLAR PROTEINS ; THIS EFFECT WAS ESPECIALLY PRONOUNCED IN PRAWNS STORED PROTEOLYSIS WAS INDICATED IN SAMPLES FROM WHOLE PRAWNS.
Details
- Original title: MUSCLE ULTRASTRUCTURAL CHANGES IN FRESHWATER PRAWNS, MACROBRACHIUM ROSENBERGII, DURING ICED STORAGE.
- Record ID : 1990-2439
- Languages: English
- Source: Ital. J. Food Sci. - vol. 54 - n. 5
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Shrimp; Chilling; Proteolysis; Protein; Crustacea; Fresh water
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CHANGES OF MYOFIBRILLAR PROTEINS AND TEXTURE IN...
- Author(s) : KYE H. W., NIP W. K., MOY J. H.
- Date : 1988
- Languages : English
- Source: Mar. Fish. Rev. - vol. 50 - n. 1
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Low temperature growth and thermal inactivation...
- Author(s) : DORSA W. J., MARSHALL D. L., MOODY M. W., HACKNEY C. R.
- Date : 1993/02
- Languages : English
- Source: Journal of Food Protection - vol. 56 - n. 2
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ISOLATION AND CHARACTERISATION OF ACINETOBACTER...
- Author(s) : GENNARI M., STEGAGNO F.
- Date : 1985
- Languages : Italian
- Source: Microbiol. Aliments Nutr. - vol. 3 - n. 3
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Effect of preprocess storage in ice on the chem...
- Author(s) : VIDYA SAGAR REDDY G., SRIKAR L. N., KHUNTIA B. K., VINAY-KUMAR N.
- Date : 1995/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
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PREPROCESSING ICE STORAGE EFFECTS ON FUNCTIONAL...
- Author(s) : REDDY G. V. S., SRIKAR L. N.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
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