Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability

The effect of pH, ADP and the soluble components of the muscle on the extractability of cod hemoglobin was studied. A marked decrease in hemoglobin extractability from washed and unwashed mince was observed at pH 6.0. This coincided with the binding of the hemoglobin to cod sarcoplasmic reticulum at...

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Veröffentlicht in:	Food chemistry 2006-08, Vol.97 (4), p.567-576
Hauptverfasser:	Thongraung, Chakree, Benjakul, Soottawat, Hultin, Herbert O.
Format:	Artikel
Sprache:	eng
Schlagworte:	adenosine diphosphate Binding of hemoglobin binding properties Biological and medical sciences cod (fish) color Extractability of hemoglobin extraction Fish and seafood industries Food industries food processing food quality Fundamental and applied biological sciences. Psychology Hemoglobin Marine minced fish Sarcoplasmic reticulum seafoods surimi water solubility
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