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Protein changes in muscle foods due to freezing and frozen storage.

Author(s) : SIKORSKI Z. E.

Type of article: Article, IJR article

Summary

The type of protein change following freezing and storage in the frozen state is made up from a partial decomposition of molecular and the formation of new primary and secondary linkages. The number and energy of these depend on participation of individual factors of deterioration, the properties of the tissues and also on the parameters of treatment and storage. It is not yet known precisely which microfibrillary proteins take part especially in the reactions which lead to the undesirable changes in the quality of frozen foods, nor how to avoid these interactions. However, to some extent, the knowledge gained during the several past decades help to prolong the shelf life of many products.

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Format PDF

Pages: 173-180

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Details

  • Original title: Protein changes in muscle foods due to freezing and frozen storage.
  • Record ID : 30000723
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 3
  • Publication date: 1978

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