The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage

The effect of fish freshness on myosin denaturation during the frozen storage of flounder muscle was studied. The muscle of instantaneously killed flounder was immediately stored at − 20 °C (pre-rigor mortis; day 0), or after storage at 0 °C for 2 days (rigor mortis) or 5 days (post-rigor mortis). M...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Fisheries science 2020-11, Vol.86 (6), p.1111-1120
Hauptverfasser:	Fan, Xinru, Konno, Kunihiko, Lin, Xiaoyu, Yu, Xilaing, Liu, Yuxuan, Dong, Xiuping
Format:	Artikel
Sprache:	eng
Schlagworte:	Adenosine triphosphatase Ammonium sulfate ATP Biomedical and Life Sciences Ca2+-transporting ATPase Calcium Calcium ions Cold storage Deactivation Denaturation Fish Fish & Wildlife Biology & Management Food Science Fractionation Freshness Freshwater & Marine Ecology Inactivation Life Sciences Marine fishes Meat Muscles Myosin Original Article Protein denaturation Salts Solubility
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!