Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates

Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although...

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Veröffentlicht in:	Journal of food science 1997-03, Vol.62 (2), p.305-309
Hauptverfasser:	Chang, C.C. (Cornell University, Ithaca, NY.), Regenstein, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	ALMACENAMIENTO EN FRIO BACALAO Biological and medical sciences CABILLAUD Chemistry COD cod mince COLD STORAGE Fish Fish and seafood industries Food industries Food preservation Food science Fundamental and applied biological sciences. Psychology POLIFOSFATOS POLYPHOSPHATE POLYPHOSPHATES protein solubility PROTEINAS PROTEINE PROTEINS SDS PAGE sodium hexametaphosphate SOLUBILIDAD SOLUBILITE SOLUBILITY STOCKAGE AU FROID Water water uptake
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