✦ LIBER ✦
Extractability of muscle protein as criterion for Technological evaluation of sea fish Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in ice
✍ Scribed by Kołakowski, E. ;Szybowicz, Z. ;Raczek, K.
- Publisher
- John Wiley and Sons
- Year
- 1977
- Tongue
- English
- Weight
- 259 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
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 proteins than herring during spoilage.