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
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Emulsifier; Mince; Protein; Fish; Fibre; Freezing
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DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOF...
- Author(s) : REHBEIN H.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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EFFECT OF SORBITOL ON THE PROTEIN BREAKDOWN OF ...
- Author(s) : MATSUDA Y.
- Date : 1979
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 5
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EFFECT OF SUCROSE ON THE PROTEIN BREAKDOWN OF F...
- Author(s) : MATSUDA Y.
- Date : 1979
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 5
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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
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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
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