Heat stability of fish muscle proteins
- 1 April 1985
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 20 (2) , 203-217
- https://doi.org/10.1111/j.1365-2621.1985.tb01918.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- The effect of lipid on the heat denaturation of actomyosin.NIPPON SUISAN GAKKAISHI, 1982
- EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTUREJournal of Food Science, 1979
- Enthalpy changes associated with the denaturation of collagens of different imino acid contentBiochimica et Biophysica Acta (BBA) - General Subjects, 1976
- Differential scanning calorimetric study of collagen fibres swollen in aqueous neutral salt solutionsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1973
- Shrinkage of collagen fibres: A differential scanning calorimetric studyBiochimica et Biophysica Acta (BBA) - Protein Structure, 1972
- Chemical and bacteriological changes in fish muscle during heating and drying at 30 °CJournal of the Science of Food and Agriculture, 1972
- Studies on Natural Actomyosin: Survey of Experimental ConditionsJournal of Food Science, 1969
- The Hydrogen Ion Titration Curves of Native, Heat‐Coagulated and Frozen‐Stored Myofibrils of Cod and BeefJournal of Food Science, 1964
- The relative stabilities of the skeletal-muscle myosins of some animalsBiochemical Journal, 1961
- The isolation and properties of fish myosinBiochimica et Biophysica Acta, 1959