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Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins

โœ Scribed by Y.J. Choi; T.M. Lin; K. Tomlinson; J.W. Park

Book ID
116726069
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
582 KB
Volume
41
Category
Article
ISSN
1096-1127

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## Abstract Actomyosin was purified from postโ€rigor fish stored for various times on ice and was characterised by Mg^2+^โ€ATPase activity, ATPโ€sensitivity and SDSโ€polyacrylamide gel electrophoretic patterns. It had a similar reduced viscosity to that of the myofibrillar extract and the viscosity of