Frozen fish muscle—Chemical changes and organoleptic quality
- 1 January 1967
- journal article
- research article
- Published by Elsevier in Cryobiology
- Vol. 3 (4) , 297-305
- https://doi.org/10.1016/s0011-2240(67)80003-8
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
- Oxidative Rancidity in Frozen Stored Cod FilletsJournal of the Fisheries Research Board of Canada, 1966
- Preparation and Properties of Trout MyosinJournal of the Fisheries Research Board of Canada, 1966
- The use of sodium dodecyl sulphate in the study of protein interactions during the storage of cod flesh at –14°Journal of the Science of Food and Agriculture, 1965
- Polyphosphate Treatment of Frozen Cod. I. Protein Extractability and Lipid HydrolysisJournal of the Fisheries Research Board of Canada, 1964
- Effect of Linolenic, Linoleic, and Oleic Acids on Measuring Protein Extractability from Cod Skeletal Muscle with the Solubility TestJournal of Food Science, 1963
- Changes in amount of myosin extractable from cod flesh during storage at −14°Journal of the Science of Food and Agriculture, 1962
- The relative stabilities of the skeletal-muscle myosins of some animalsBiochemical Journal, 1961
- Changes in the actin of cod flesh during storage at −14°Journal of the Science of Food and Agriculture, 1960
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951
- Changes in the Palatability of Cod FilletsJournal of the Fisheries Research Board of Canada, 1949