ShareTENTATIVE DETERMINATION OF THE REASONS FOR THE UNDESIRABLE CHANGES IN FROZEN COD.
[In Polish. / En polonais.]
Author(s) : SYNOWIECKI J., SIKORSKI Z. E.
Type of article: Article
Summary
AFTER 3 MONTHS AT 261 K (-12 DEG C) A DECREASE IN THE SOLUBILITY OF PROTEINS IN THE 60 TO 80% BRINE WAS POSITIVELY CORRELATED TO THE FREE CARBOXYL CONTENT AND NEGATIVELY CORRELATED TO MEAT TOUGHNESS. SMALL CHANGES IN THE AMIN GROUPS AND FREE THIOLS DO NOT LEAD TO CONCLUDING TO THEIR PARTICIPATION IN THE CONSTITUTION OF THE PROTEIN NETWORK.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1984-1065
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 37 - n. 3
- Publication date: 1983/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Proteolysis; Protein; Frozen food; Fish; Cod; Freezing
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- Date : 1982
- Languages : English
- Source: J. Sci. Food Agric. - 33; 1143-1151; 2 fig.; 1 tabl.; 41 ref.
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PROTEIN DENATURATION AND CHANGES IN NUCLEOTIDES...
- Author(s) : JIANG S. T., HWANG B. S., TSAO C. Y.
- Date : 1987
- Languages : English
- Source: J. agric. Food Chem. - vol. 35 - n. 1
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PREVENTING FREEZE-DENATURATION OF FISH MEAT PRO...
- Author(s) : OGAWA Y.
- Date : 1988
- Languages : Japanese
- Source: Refrigeration - vol. 63 - n. 723
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CADMIUM DETERMINATION OF FROZEN COD: AN INTERLA...
- Author(s) : SLABYJ B. M.
- Date : 1983/02
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 2
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Inorganic salts and extractability of fresh and...
- Author(s) : KOTODZIEJSKA I., SIKORSKI Z. E.
- Date : 1980/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 3
- Formats : PDF
View record