Effect of post-rigor fish storage on ice on physicochemical properties of actomyosin
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
1. The effects of freezing and frozen storage on the proteins of fish muscle. In Low Temperature Biology of Foodstuffs (; Eds.), Pergamon Press, Oxford, 1968, pp. 333–358.
2. Protein denaturation in frozen fish. X.—changes in cod muscle in the unfrozen state, with some further observations on the principles underlying the cell fragility method
3. Extractability of muscle protein as criterion for Technological evaluation of sea fish Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in ice
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1. BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN AND MYOFIBRILS FROM FROZEN STORED FLOUNDER (PARALICHTHYS PATAGONICUS) FILLETS;Journal of Food Biochemistry;2010-06-01
2. Biochemical and physicochemical properties of actomyosin from pre- and post-spawned flounder (Paralichtys patagonicus) stored on ice;LWT - Food Science and Technology;2007-12
3. Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata);Journal of the Science of Food and Agriculture;2007
4. Comparison of gilthead sea bream (Sparus aurata) and hake (Merluccius merluccius) muscle proteins during iced and frozen storage;Journal of the Science of Food and Agriculture;2003
5. Proteolytic Activity of Muscle in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) After Frozen Storage;LWT - Food Science and Technology;2002-06
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