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Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates.

Author(s) : CHANG C. C., REGENSTEIN J. M.

Type of article: Article

Summary

The results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high water uptake ability. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water.

Details

  • Original title: Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates.
  • Record ID : 1998-1767
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 2
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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