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Changes in amount of myosin extractable from cod flesh during storage at −14°

✍ Scribed by J. J. Connell

Publisher: John Wiley and Sons
Year: 1962
Tongue: English
Weight: 969 KB
Volume: 13
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740131109

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## Abstract Content of protein fractions dissolved in 0,5 – 5% NaCl solutions (total protein, myofibrillar protein and crude actomyosin) were investigated in meat tissue of Baltic cod and Baltic herring stored in ice at 1 °C (±1 °C). Cod was showing faster reduction in extractability of soluble pro