ShareNatural actomyosin interaction with free fatty acids in hake during frozen storage.
Author(s) : CARECHE M., TEJADA M.
Type of article: Article
Summary
The development of these interactions is determined over 280 days by the measurement made on the activity of ATPasic, protein solubility and the relative viscosity. Oleic and myristic acids have a deleterious effect on those properties during storage at -18 deg C.
Details
- Original title: Natural actomyosin interaction with free fatty acids in hake during frozen storage.
- Record ID : 1995-0327
- Languages: English
- Source: J. Sci. Food Agric. - vol. 64 - n. 4
- Publication date: 1994
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Fish; Myosin; Freezing; Adenosine triphosphate; Fatty acid
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