SharePhysicochemical changes in Pacific whiting muscle proteins during iced storage.
Author(s) : BENJAKUL S., SEYMOUR T. A., MORRISSEY M. T., AN H.
Type of article: Article
Summary
No changes in actomyosin calcium-, magnesium-, or magnesium-calcium ions-ATPase activities were observed during iced storage of Pacific whiting fillets, but magnesium ions-EGTA-ATPase increased with a loss of calcium ions - sensitivity. Autolytic degradation products increased in fish muscle with storage time. Results indicated that autolysis may be the main cause of physicochemical changes in Pacific whiting muscle proteins during iced storage.
Details
- Original title: Physicochemical changes in Pacific whiting muscle proteins during iced storage.
- Record ID : 1998-2997
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
- Publication date: 1997/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Ice; Deterioration; Protein; Fish; Whiting; Cold storage
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- Author(s) : Ifremer, FIOM, MACKIE I. M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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- Author(s) : MAZORRA-MANZANO M. A., PACHECO-AGUILAR R., DÍAZ-ROJAS E. I., et al.
- Date : 2000/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 5
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Postmortem changes in fish myosin and actomyosin.
- Author(s) : Ifremer, FIOM, CARECHE M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Freezing and frozen storage of actomyosin from ...
- Author(s) : COFRADES S., CARECHE M., CARBALLO J., COLMENERO F. J.
- Date : 1996
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 4
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Protein solubility in Pacific whiting affected ...
- Author(s) : LIN T. M., PARK J. W.
- Date : 1996/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 3
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