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PROTEIN HYDROLYSIS IN COHO AND SOCKEYE SALMON DURING PARTIALLY FROZEN STORAGE.

Author(s) : FRENCH J. S., KRAMER D. E., KENNISH J. M.

Type of article: Article

Summary

COHO (ONCORHYNCHUS KISUTCH) AND SOCKEYE SALMON (O. NERKA) WERE HELD AT 273, 272, 271, 270 AND 253 K (0, -1, -2, -3 AND -20 DEG C) FOR UP TO 25 DAYS. HYDROLYSIS OF INDIVIDUAL SOLUBLE PROTEINS WAS ANALYZED BY SDS-PAGE (SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS). THE HIGHEST RATES OF HYDROLYSIS WERE IN FISH HELD AT 271 AND 270 K. SEVERAL PROTEINS WERE PRESENT IN NEARLY CONSTANT RATIOS. SIGNIFICANT CHANGES WERE OBSERVED IN 9 OTHER PROTEIN BANDS. A 35,000 DALTON PROTEIN WAS PRESENT ONLY IN COHO SALMON.

Details

  • Original title: PROTEIN HYDROLYSIS IN COHO AND SOCKEYE SALMON DURING PARTIALLY FROZEN STORAGE.
  • Record ID : 1989-1030
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 4; 1988.07-08; 1014-1017; 1029; 7 fig.; 1 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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