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Hiller Hiller, Plazin Plazin, Van Slyke Van Slyke (1948)
A study of conditions for Kjeldahl determination of nitrogen in proteinsJ. Biol. Chem., 176
J. Snow (1950)
Proteins in Fish Muscle.: II. Colorimetric Estimation of Fish Muscle ProteinWsq: Women's Studies Quarterly, 7
J. Plazin (1948)
A study of conditions for Kjeldahl determination of nitrogen in proteins; description of methods with mercury as catalyst, and titrimetric and gasometric measurements of the ammonia formed.The Journal of biological chemistry, 176 3
J. Greenstein, J. Edsall (1940)
THE EFFECT OF DENATURING AGENTS ON MYOSIN I. SULFHYDRYL GROUPS AS ESTIMATED BY PORPHYRINDIN TITRATIONJournal of Biological Chemistry, 133
W. Dyer (1951)
PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 16
T. Tsao, K. Bailey (1953)
The extraction, purification and some chemical properties of actin.Biochimica et biophysica acta, 11 1
W. Dyer, H. French, J. Snow (1950)
Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh FishWsq: Women's Studies Quarterly, 7
Dyer Dyer (1951)
Protein denaturation in frozen and stored fishFood Research, 16
Reay Reay (1933)
Influence of freezing temperatures on haddock muscleJ. Soc. Chem. Ind., 52
Tsao Tsao, Bailey Bailey (1953)
The extraction, purification and some chemical properties of actinBiodhem. Biophys. Acta, 11
Following the current trend in food preservation, fishery products are being prepared and sold in the frozen state in increasing quantity each year. It is well known, however, that a decided consumer preference for fresh fish to frozen fish exists in many areas, despite the convenience of the frozen product. The reasons for this preference have been well recognized and have been the basis for extensive study throughout the world for many years. The important changes (2) in fishery products that have been associated with freezing and cold storage are loss of tenderness and charactcristic fresh-fish flavor. There is a subsequent development of texture changes-variously described as toughness, stringiness, mushiness, etc.and of off-flavors and off-odors. Development of off-flavors and -odors is nsually attributed to f a t oxidation, even in lean fish. Loss of characteristic fresh-fish texture has been related to what is termed protein deiiatnration or, more simply, alteration. Protein denaturation may be caused by many agents or conditions and, in effect, may result in a product of quite variable quality. '3' ince relatively little is known concerning the true natiire or structure of proteins, denaturation and its over-all effect on the quality of a food product
Journal of Food Science – Wiley
Published: Sep 1, 1956
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