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QUANTITATIVE CHANGES IN WHOLE MYOFIBRILS AND MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF TRUE COD

โœ Scribed by ERNEST A. CHILDS

Book ID
108800281
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
219 KB
Volume
38
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

A comparison of biochemical changes in c
A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage
โœ Farah Badii; Nazlin K Howell ๐Ÿ“‚ Article ๐Ÿ“… 2001 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 323 KB

## Abstract Changes in the muscle proteins of frozen cod fillets, which produce significant amounts of formaldehyde, and frozen haddock fillets, which produce negligible formaldehyde, were compared. Protein extractability and hydrophobicity and the amino acid contents of soluble and insoluble prote