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Effect of frozen storage on emulsifying properties of actomyosin from mantle and fins of squid (Illex argentinus)

✍ Scribed by L. A. Mignino; M. C. Tomás; M. E. Paredi

Book ID
105900565
Publisher
Springer
Year
2011
Tongue
English
Weight
634 KB
Volume
233
Category
Article
ISSN
0044-3026

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✍ Seidler, T. ;Bronowski, M. 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 379 KB 👁 2 views

The storage (-28 degrees C) of squids prior to thermal treatment (steaming at 100 degrees C and autoclaving at 115 degrees C) was found to exert no significant influence on the available lysine and tryptophan contents of the flesh stored for no longer than 9-10 months. During a longer period of stor