IIR document
THE USE OF CYANOGEN BROMIDE TO STUDY PROTEIN CROSS-LINKING DURING FROZEN STORAGE OF THE FLESH OF COD (GADUS MORHUA).
Author(s) : LAIRD W. M., MACKIE I. M.
Summary
PAIRED FILLETS OF COD (GADUS MORHUA) WERE STORED AT 223 AND 258 K (-50 AND -15 DEG C) AND 223 AND 267 K (-6 DEG C) FOR 6 MONTHS TO ALLOW EXTENSIVE FROZEN STORAGE DETERIORATION TO DEVELOP AT THE HIGHER TEMPERATURE. THE PEPTIDES PRODUCED AFTER REACTION WITH CYANOGEN BROMIDE WERE THEN COMPARED BY SODIUM DODECYL SULPHATE ELECTROPHORESIS, ISOELECTRIC FOCUSING AND HIGH PRESSURE LIQUID CHROMATOGRAPHY. NO CONCLUSIVE EVIDENCE FOR COVALENT BOND FORMATION WAS OBTAINED BUT THE RESULTS INDICATE THAT FURTHER INVESTIGATION SHOULD BE MADE INTO THE DIFFERENCES IN DISTRIBUTION OF PEPTIDES.
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Pages: 1985-4
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Details
- Original title: THE USE OF CYANOGEN BROMIDE TO STUDY PROTEIN CROSS-LINKING DURING FROZEN STORAGE OF THE FLESH OF COD (GADUS MORHUA).
- Record ID : 1987-1042
- Languages: English
- Source: Storage lives of chilled and frozen fish and fish products.
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Deterioration; Protein; Fish; Cod; Fillet; Freezing
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PROTEIN CHANGES DURING FROZEN STORAGE OF COD.
- Author(s) : LAIRD W. M., MACKIE I. M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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SEPARATION OF COD (GADUS MORHUA) FILLET PROTEIN...
- Author(s) : LEBLANC E. L., LEBLANC R. J.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 4
View record
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EFFECT OF FREEZING AND MICROWAVE HEATING ON PRO...
- Author(s) : YOWELL K., FLURKEY W. H.
- Date : 1986
- Languages : English
View record
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Freezing induced protein changes in fish evalua...
- Author(s) : JESSEN F.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
View record
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EFFECT OF FROZEN STORAGE TEMPERATURE ON FREE AN...
- Author(s) : LEBLANC E. L., LEBLANC R. J.
- Date : 1988
- Languages : English
- Source: J. Food Process. Preserv. - vol. 12 - n. 2
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