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

Learn More →

Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea cod

Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of... Considerable variations were observed in the percentage of total protein soluble in 5% sodium chloride (‘soluble protein’) of the minced whole muscle of North Sea cod. It was found that by assaying certain myotomes freed from myocommata, rather than whole minced fillets, much of the variation in the results disappeared, especially that caused by changes in the body lengths of the fish. Determinations spread over a period of 14 months, however, have indicated that starvation and certain phases of the reproductive cycle can bring about changes in the amount of soluble protein of such myotomes from fish of different sizes, possibly as a result of a drain on the resources of the fish. The observations made it possible to eliminate several causes of variation in the amount of soluble proteins obtained under standard conditions, and obtain material with less than 1% variation. This material will provide the basis for research on freezing and cold‐storage of fish. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea cod

Download PDF
8 pages

Loading next page...
 
/lp/wiley/studies-on-protein-denaturation-in-frozen-fish-i-biological-factors-YksBuuJcn4

References (13)

Publisher
Wiley
Copyright
Copyright © 1958 John Wiley & Sons, Ltd
ISSN
0022-5142
eISSN
1097-0010
DOI
10.1002/jsfa.2740090911
Publisher site
See Article on Publisher Site

Abstract

Considerable variations were observed in the percentage of total protein soluble in 5% sodium chloride (‘soluble protein’) of the minced whole muscle of North Sea cod. It was found that by assaying certain myotomes freed from myocommata, rather than whole minced fillets, much of the variation in the results disappeared, especially that caused by changes in the body lengths of the fish. Determinations spread over a period of 14 months, however, have indicated that starvation and certain phases of the reproductive cycle can bring about changes in the amount of soluble protein of such myotomes from fish of different sizes, possibly as a result of a drain on the resources of the fish. The observations made it possible to eliminate several causes of variation in the amount of soluble proteins obtained under standard conditions, and obtain material with less than 1% variation. This material will provide the basis for research on freezing and cold‐storage of fish.

Journal

Journal of the Science of Food and Agriculture – Wiley

Published: Sep 1, 1958

There are no references for this article.