Interaction of Free Fatty Acids with Fish Muscle in Vitro
- 1 January 1974
- journal article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 31 (1) , 111-113
- https://doi.org/10.1139/f74-019
Abstract
When fresh fish muscle (Ophiodon elongatus) was exposed to free fatty acids (safflower oil hydrolysate), the whole myofibril lost its suspensibility more readily than its component proteins lost their solubility. SDS-acrylamide gel electrophoresis indicated that tropomyosin was the most readily insolubilized protein. In the presence of 0.04% formaldehyde, effects of the free fatty acids were increased approximately threefold.Keywords
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