TRIMETHYLAMINE OXIDE PREVENTS INSOLUBILIZATION OF RED HAKE MUSCLE PROTEINS DURING FROZEN STORAGE

被引：10
|
作者：
OWUSUANSAH, YJ [1 ]
HULTIN, HO [1 ]
机构：
[1] UNIV MASSACHUSETTS,MARINE STN,MARINE FOODS LAB,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,GLOUCESTER,MA 01930
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1984年 / 32卷 / 05期
关键词：
D O I：
10.1021/jf00125a022
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1032 / 1035
页数：4
相关论文
共 50 条
  • [41] Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage
    Li, Zhipeng
    Zhou, Ting
    Wu, Yingru
    Shui, Shanshan
    Tu, Chuanhai
    Benjakul, Soottawat
    Zhang, Bin
    JOURNAL OF FOOD SCIENCE, 2022, 87 (04) : 1610 - 1623
  • [42] HAKE NATURAL ACTOMYOSIN INTERACTION WITH FREE FATTY-ACIDS DURING FROZEN STORAGE
    CARECHE, M
    TEJADA, M
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1994, 64 (04) : 501 - 507
  • [43] The mechanism and oxygen gas inhibition of the degradation of trimethylamine-N-oxide in walleye pollack muscle during storage
    Kimura, Meiko
    Takeuchi, Norio
    Nozawa, Hisanori
    Mizuguchi, Toru
    Kimura, Ikuo
    Seki, Nobuo
    NIPPON SUISAN GAKKAISHI, 2006, 72 (05) : 911 - 917
  • [44] THE EFFECTS OF ICED AND FROZEN STORAGE UPON THE TRIMETHYLAMINE CONTENT OF FLOUNDER (PAROPHRYS-VETULUS) MUSCLE
    GOOD, CM
    STERN, JA
    FOOD TECHNOLOGY, 1955, 9 (07) : 327 - 332
  • [45] CHANGES IN PROTEINS OF MILK DESTABILIZED DURING FROZEN STORAGE
    DESAI, ID
    NICKERSON, TA
    NATURE, 1964, 202 (492) : 183 - &
  • [46] CHANGE OF PROTEINS IN FROZEN RAW VEGETABLES DURING STORAGE
    KOZHUKHOVA, MA
    KRASNOOK, NP
    BUKHTOYAROVA, ZT
    IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1984, (01): : 30 - 33
  • [47] INVESTIGATION OF CHANGES IN MEAT PROTEINS DURING FROZEN STORAGE
    MIETSCH, F
    HALASZ, A
    FARKAS, J
    NAHRUNG-FOOD, 1994, 38 (01): : 47 - 52
  • [48] Aggregation of myofibrillar proteins during frozen storage of fish
    Tejada, M
    NOVEL PROCESSES AND CONTROL TECHNOLOGIES IN THE FOOD INDUSTRY, 2001, 338 : 212 - 226
  • [49] INTERACTION BETWEEN TRIOLEIN AND NATURAL HAKE ACTOMYOSIN DURING FROZEN STORAGE AT -18C
    CARECHE, M
    TEJADA, M
    JOURNAL OF FOOD BIOCHEMISTRY, 1992, 15 (06) : 449 - 462
  • [50] THE PHOSPHOLIPID CONTENT OF LINGCOD MUSCLE DURING FROZEN STORAGE
    JONAS, REE
    TOMLINSON, N
    JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1962, 19 (04): : 733 - 734
12345