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Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi.

Author(s) : KAMATH G. G., LANIER T. C., FOEGEDING E. A., HAMANN D. D.

Type of article: Article

Summary

Effect of temperature (4 to 50 deg C) and of the preincubation time on the strength of surimi gel, on the content in heavy chains of myosin and on the formation of myosin polymers. Effect of surimi warming at 90 deg C and of lysin addition.

Details

  • Original title: Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi.
  • Record ID : 1994-1026
  • Languages: English
  • Source: J. Food Biochem. - vol. 16 - n. 3
  • Publication date: 1992

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