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PROTEINS IN FROZEN FISH MUSCLE.

[In Japanese. / En japonais.]

Author(s) : ARAI K. I.

Type of article: Article

Summary

TO EVALUATE THE QUALITY OF FROZEN FISH MUSCLE (OR MINCE), IT IS INDISPENSABLE TO EMPLOY AN APPROPRIATE MEASURE FOR QUALIFYING DENATURATION OF MYOFIBRILLAR PROTEIN IN FROZEN FISH MUSCLE. TOTAL CALCIUM-ATPASE ACTIVITYOF MYOFIBRILS FROM FROZEN SURIMI HAS BEEN PROVEN TO BE A FAVOURABLE INDEX WHICH IS CLOSELY CORRELATED TO THE GEL (KAMABOKO) FORMING ABILITY OF THE SAME MATERIAL. IT IS NECESSARY TO REVEAL THE TIME OF CHANGE IN THE MYOFIBRILLAR PROTEIN OFREFRIGERATED FISH MUSCLE AS THE RATE AND EXTENT OF DETERIORATION OF THE FROZEN FISH MUSCLE COULD BE DERIVED FROM THE DATA THUS OBTAINED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1933
  • Languages: Japanese
  • Source: Refrigeration - vol. 62 - n. 722
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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