Chemical studies on the herring (Clupea harengus). VII.—collaǵn and cohesiveness in heat‐processed herrinǵ, and observations on a seasonal variation in collaǵn content
- 1 June 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (6) , 432-441
- https://doi.org/10.1002/jsfa.2740140613
Abstract
An attempt is made to correlate cohesiveness in heat‐processed herring with the degree of collagen breakdown as measured by gelatin production. A large increase in the collagen content of herring in early winter was observed.Keywords
This publication has 12 references indexed in Scilit:
- Chemical studies on the herring (Clupea harengus). v.—the effect of heat processing on the extractable nitrogen fractionJournal of the Science of Food and Agriculture, 1961
- Seasonal Variation in the Collagen Content of Pacific Herring TissuesJournal of the Fisheries Research Board of Canada, 1960
- The acid-soluble collagen of cod skinArchives of Biochemistry and Biophysics, 1960
- Appendix—Notes on a modification of the Neuman & Logan method for the determination of the hydroxyprolineBiochemical Journal, 1960
- Herring Stickwater Viscosity, Identity of the Gel Factor in Herring Solubles and Means of Overcoming Its EffectJournal of Agricultural and Food Chemistry, 1959
- The amino acid composition of fish collagen and gelatinBiochemical Journal, 1957
- The Function of Hydroxyproline in CollagensNature, 1955
- THE DETERMINATION OF COLLAGEN AND ELASTIN IN TISSUESJournal of Biological Chemistry, 1950
- THE EFFECT OF FREEZING AND THAWING ON THE QUALITY OF CANNED HERRINGCanadian Journal of Research, 1943
- The Measurement of Firmness of Canned Salmon and other Semi-Rigid Bodies by the Dynamic Penetrometer Method: I. Experiments with a Multiple-Needle PenetrometerJournal of the Fisheries Research Board of Canada, 1938