ShareROLE OF TRIMETHYLAMINE OXIDE IN THE FREEZE DENATURATION OF FISH MUSCLE: IS IT SIMPLY A PRECURSOR OF FORMALDEHYDE.
Author(s) : RODGER G., HASTINGS R.
Type of article: Article
Summary
SINCE TRIMETHYLAMINE OXIDE IS KNOWN TO STABILIZE PROTEINS AGAINST CONFORMATIONAL CHANGE, ITS ENZYMATIC REMOVAL DURING FROZEN STORAGE COULD CAUSE PROTEIN DESTABILIZATION AND AGGREGATION. HOWEVER, ITS ADDITION TO MUSCLE TISSUE DID NOT INFLUENCE THE RATE OR EXTENT OF < FREEZE DENATURATION > AS ASSESSED BY PROTEIN SOLUBILITY MEASUREMENTS.
Details
- Original title: ROLE OF TRIMETHYLAMINE OXIDE IN THE FREEZE DENATURATION OF FISH MUSCLE: IS IT SIMPLY A PRECURSOR OF FORMALDEHYDE.
- Record ID : 1985-1139
- Languages: English
- Publication date: 1984
- Source: Source: J. Food Sci.
vol. 49; n. 6; 1984.11-12; 1640-1641; 2 fig.; 3 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Fish and fish product
- Keywords: Trimethylamine; Protein; Fish; Denaturation; Freezing
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TRIMETHYLAMINE OXIDE PREVENTS INSOLUBILISATION ...
- Author(s) : OWUSU-ANSAH Y. J., HULTIN H. O.
- Date : 1984
- Languages : English
- Source: J. agric. Food Chem. - vol. 32 - n. 5
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DENATURATION OF LABEO ROHITA (ROHU) ACTOMYOSIN ...
- Author(s) : RAO S. B.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 1
View record
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FREEZE DENATURATION OF FISH MUSCLE PROTEINS.
- Author(s) : TSUCHIYA T.
- Date : 1989
- Languages : Japanese
- Source: Trans. JAR - vol. 6 - n. 1
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ON REACTION ORDER OF THE DENATURATION OF CARP M...
- Author(s) : OHTA F.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 745
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EFFECT OF STORAGE TEMPERATURES ON THE FORMATION...
- Author(s) : JIANG S. T., HWANG D. C., CHEN C. S.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
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