Comparison of the contribution of formaldehyde and lipid oxidation products to protein denaturation and texture deterioration during frozen storage of minced ice-fish fillet (Champsocephalus gunnari and Pseudochaenichthys georgianus)-Reference-Cited by-同舟云学术

Comparison of the contribution of formaldehyde and lipid oxidation products to protein denaturation and texture deterioration during frozen storage of minced ice-fish fillet (Champsocephalus gunnari and Pseudochaenichthys georgianus)

Published:1990-09 Issue:5 Volume:13 Page:336-341
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Rehbein H,Orlick B

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference24 articles.

1. Theories of protein denaturation during frozen storage of fish flesh;Shenouda;Adv Food Res,1980

2. The relationship between toughness of cod stored at —29°C and its muscle protein solubility and pH;Cowie;J Food Technol,1966

3. Vergleichende Untersuchungen zum Lipidabbau bei Kabeljau (Gadus morhua L.) und Seelachs (Pollachis virens L.) während der Gefrierlagerung;Orlick;PhD Thesis,1987

4. Effects of formaldehyde on salt extractable proteins of gadoid muscle;Castell;J Fish Res Board Can,1973

5. Interaction of formaldehyde with fish muscle in vitro;Childs;J Food Sci,1973

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