## Abstract Changes in the muscle proteins of frozen cod fillets, which produce significant amounts of formaldehyde, and frozen haddock fillets, which produce negligible formaldehyde, were compared. Protein extractability and hydrophobicity and the amino acid contents of soluble and insoluble prote
Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage
โ Scribed by Eileen L. LeBlanc; Raynald J. LeBlanc
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 884 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0308-8146
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๐ SIMILAR VOLUMES
Lean ยฎsh deterioration during frozen storage (ร30 and ร10 ยฐC) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids
## Abstract Intramuscular collagen was isolated from the muscle of large and small cod (__Gadus morhua__ L) stored in ice for periods up to 24 days. The solubilities in salt solution (salt soluble collagen), in dilute acetic acid (acid soluble collagen) and on heating (heat soluble collagen) were u
## Abstract Content of protein fractions dissolved in 0,5 โ 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 ยฐC (ยฑ1 ยฐC). Cod was showing faster reduction in extractability of soluble pro