Effect of CaCl2 on gel forming ability and cross-linking reaction of myosin heavy chain in salt-ground meat of skipjack tuna, carp, and walleye pollack

Salt-ground meat of skipjack tuna, carp, and walleye pollack containing 0-20 mmol CaCl2/kg was incubated at 10-40°C for setting. During incubation, changes in breaking strength and the subunit composition of the myofibrillar protein of the setting gel were examined. The gel formation and the cross-l...

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