Chemical and Physical Alterations of Frozen Whitefish and Bovine Skeletal Muscles |
Contents
RESULTS | 3 |
LITERATURE REVIEW | 4 |
Wierbicki E Kunkle L E and Deatherage F E 1957 | 11 |
40 other sections not shown
Common terms and phrases
16 weeks According actin added aggregation aging Alterations amount apparent bands beef Bendall bovine muscle BOVINE MUSCLE STORED caused centrifuged chloroform CHLOROFORM-METHANOL chromatography cod muscle concentration Connell containing cook drip decrease denaturation determined differences Dyer and Dingle ELECTROPHORETIC PATTERN estimated ether F-actin Figure fish muscle free fatty acids freezing frozen muscle frozen storage increased indicated INFLUENCE insolubilization ionic strength layer lipid content loss meat method minutes mixture muscle proteins MUSCLE STORED myofibrillar proteins myosin nitrogen occurred Olley oxidation PATTERN AND TRACING percentage peroxide value phospholipid precipitated PREPARED present protein content protein extractability protein fraction rancidity reported rigor salt sarcoplasmic proteins separated showed shown soluble actomyosin solution species standard storage period STORED AT 4°C Szent-Gyorgyi Table temperature tenderness thaw drip thin tissue total cholesterol total extractable protein total lipid total protein tube unfrozen whitefish muscle