Effects of washing minced cod meat with selected chemicals on protein solubility
2002
Bortnowska, G. (Akademia Rolnicza, Szczecin (Poland). Katedra Technologii Zywnosci i Zywienia Czlowieka)
The substances applied were found to either reduce protein solubility, relative to the control sample washed only with water, or enhance it. The former included albumin, CaCl2, glucose-6-phosphate, MgCl2 and KH2PO4, while Hamine S, TMAO, Ribotide, inosin, hypoxanthine, ADP and ATP acted as protein solubility enhancers. Solutions containing high-energy adenine nucleotides and products of their decomposition used to wash minced cod meat, proved most efficient in inhibiting the reduction of both 3 percent NaCl soluble protein fractions and soluble actomyosin. The effects, however, depended on freshness of the fish used to prepare the mince from
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