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Aggregation of Myofibrillar Proteins in Hake, Sardine, and Mixed Minces during Frozen Storage

✍ Scribed by Huidobro, Almudena; Mohamed, Gamal Fouad; Tejada, Margarita

Book ID
126215913
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
170 KB
Volume
46
Category
Article
ISSN
0021-8561

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## Abstract Natural actomyosin extracted in salt solutions from mixtures of hake and sardine minces (3:1; 1:1 and 1:3 w/w) stored frozen for up to 1 year differed in the amount extracted and in the characteristics of the extracts. In the mixed minces the amount of natural actomyosin extracted decre