ShareTrypsin treatment to improve freeze texturization of minced bream.
Author(s) : KOLAKOWSKI E., WIANECKI M., BORTNOWSKA G., JAROSZ R.
Type of article: Article
Summary
Mild trypsin proteolysis of bream mince improved mince susceptibility to freeze texturization. Formation of porous-fibrous texture of heat-set, freeze-texturized minces was associated with strong fragmentation of myosin heavy chain, decrease in extractability of myofibrillar protein and increased insoluble protein and thermal drip. Some conclusions are drawn.
Details
- Original title: Trypsin treatment to improve freeze texturization of minced bream.
- Record ID : 1998-3002
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
- Publication date: 1997/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Treatment; Quality; Protein; Freezing; Fresh water
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Effect of preprocess storage in ice on the chem...
- Author(s) : VIDYA SAGAR REDDY G., SRIKAR L. N., KHUNTIA B. K., VINAY-KUMAR N.
- Date : 1995/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
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STUDIES ON FROZEN STORAGE OF MINCED FISH FROM T...
- Author(s) : JOSEPH J., PERIGREEN P. A.
- Date : 1983
- Languages : English
- Source: Fish. Technol. - vol. 20 - n. 1
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EFFECT OF RELATIVE HUMIDITY AND STORAGE TEMPERA...
- Author(s) : MATSUDA Y.
- Date : 1983
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 4
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PREPROCESSING ICE STORAGE EFFECTS ON FUNCTIONAL...
- Author(s) : REDDY G. V. S., SRIKAR L. N.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
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Protein and lipid changes in pink perch (Nemipt...
- Author(s) : VERMA J. K., SRIKAR L. N.
- Date : 1994/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 3
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