Lipid distribution and recovery during salt fractionation of cod muscle

Extractability of muscle protein as crit

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

✍ Kołakowski, E. ;Szybowicz, Z. ;Raczek, K. 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 259 KB

## 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 pro