Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

INTERACTION OF FORMALDEHYDE WITH FISH MUSCLE IN VITRO

INTERACTION OF FORMALDEHYDE WITH FISH MUSCLE IN VITRO INTRODUCTION DURING FROZEN STORAGE of fish muscle there is a progressive decrease in (a) extractable whole myofibrils (Childs, 1973b) and (b) protein extractable in high ionic strength salt solutions (Dyer, 195 1). Much work has been performed in an attempt to explain this latter phenomena and a great deal of effort has been expended in observations on the interactions of breakdown products such as free fatty acid with fish muscle (see review by Connell, 1968). In some fish of trimethylamine reduction species, oxide yields formaldehyde (Harada and Yamada, 197 1 ), which has been shown to cause a marked decrease in the amount of protein soluble in 0.50~ saline solutions (Castell, 1971). It thus appears plausible that formaldehyde may play some role in in situ protein, and myofibril, insolubilization in fish muscle. This study was undertaken to determine the quantitative and qualitative effects of formaldehyde on salt soluble proteins and whole myofibrils in vitro, and to obtain possible insights to its in situ effects. fer + FA were placed in a Virtis homogenizing flask equipped with a baffle plate to prevent foaming. The sample was homogenized for 3 min at medium speed and the homogenate then centrifuged for http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

INTERACTION OF FORMALDEHYDE WITH FISH MUSCLE IN VITRO

Journal of Food Science , Volume 38 (6) – Sep 1, 1973

Loading next page...
 
/lp/wiley/interaction-of-formaldehyde-with-fish-muscle-in-vitro-QS20fDvjTQ

References (12)

Publisher
Wiley
Copyright
Copyright © 1973 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1973.tb02135.x
Publisher site
See Article on Publisher Site

Abstract

INTRODUCTION DURING FROZEN STORAGE of fish muscle there is a progressive decrease in (a) extractable whole myofibrils (Childs, 1973b) and (b) protein extractable in high ionic strength salt solutions (Dyer, 195 1). Much work has been performed in an attempt to explain this latter phenomena and a great deal of effort has been expended in observations on the interactions of breakdown products such as free fatty acid with fish muscle (see review by Connell, 1968). In some fish of trimethylamine reduction species, oxide yields formaldehyde (Harada and Yamada, 197 1 ), which has been shown to cause a marked decrease in the amount of protein soluble in 0.50~ saline solutions (Castell, 1971). It thus appears plausible that formaldehyde may play some role in in situ protein, and myofibril, insolubilization in fish muscle. This study was undertaken to determine the quantitative and qualitative effects of formaldehyde on salt soluble proteins and whole myofibrils in vitro, and to obtain possible insights to its in situ effects. fer + FA were placed in a Virtis homogenizing flask equipped with a baffle plate to prevent foaming. The sample was homogenized for 3 min at medium speed and the homogenate then centrifuged for

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1973

There are no references for this article.