ShareProtein solubility and emulsifying capacity in frozen stored fish mince.
Author(s) : SRIKAR L. N., VIDYA SAGAR REDDY G.
Type of article: Article
Summary
Protein emulsifying capacity is significantly affected by the initial freshness of the meat. A positive correlation is established between protein solubility and capacity of the soluble proteins to emulsify and strengthen the emulsion. The myofibrillar proteins are the main emulsifying proteins found.
Details
- Original title: Protein solubility and emulsifying capacity in frozen stored fish mince.
- Record ID : 1992-2870
- Languages: English
- Source: J. Sci. Food Agric. - vol. 55 - n. 3
- Publication date: 1991
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Emulsifier; Mince; Protein; Fish; Fibre; Freezing
-
Emulsifying capacity of fish mince from several...
- Author(s) : HUIDOBRO A., TEJADA M.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 3
View record
-
Effect of chitin isolated from crustaceans and ...
- Author(s) : YAMASHITA Y., ZHANG N., NOZAKI Y.
- Date : 2001
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 18 - n. 4
View record
-
EFFECT OF FAT CONTENT ON PROTEIN FRACTIONS AND ...
- Author(s) : STODOLNIK L., KNASIAK M.
- Date : 1984
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 5
- Formats : PDF
View record
-
THE EFFECT OF NEUTRAL AND OXIDIZED LIPIDS ON FU...
- Author(s) : CARECHE M., TEJADA M.
- Date : 1990
- Languages : English
- Source: J. agric. Food Chem. - vol. 36 - n. 2
View record
-
BEHAVIOUR OF MYOFIBRILLAR PROTEINS AND COLLAGEN...
- Author(s) : MONTERO P., BORDERIAS J.
- Date : 1990
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 30 - n. 3
View record