ShareProperties of actomyosin isolated from cod (Gadus morhua) after various periods of storage in ice.
Author(s) : CHALMERS M., CARECHE M., MACKIE I. M.
Type of article: Article
Summary
Actomyosin is extracted from fish stored for 0 to 28 days in ice. The effects of storage time on gelifying ability, apparent viscosity, ATPase activity and actomyosin composition are studied. The changes in the apparent viscosity, in protease activity, in pH and in the trimethylamine content of cod flesh are evaluated.
Details
- Original title: Properties of actomyosin isolated from cod (Gadus morhua) after various periods of storage in ice.
- Record ID : 1994-0360
- Languages: English
- Source: J. Sci. Food Agric. - vol. 58 - n. 3
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Ice; Chilling; Physical property; Fish; Ph; Myosin; Cod
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