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Fractionation of Muscle Proteins of Fresh Water Fish and Changes during Iced Storage

✍ Scribed by B. R. BALIGA; M. N. MOORJANI; N. L. LAHIRY

Book ID
108798972
Publisher
Institute of Food Technologists
Year
1969
Tongue
English
Weight
415 KB
Volume
34
Category
Article
ISSN
0022-1147

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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 Β°C (Β±1 Β°C). Cod was showing faster reduction in extractability of soluble pro