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Salt-Induced, Low-Temperature Setting of Antarctic Fish Muscle Proteins
- Source :
- Journal of Food Science. 56:251-252
- Publication Year :
- 1991
- Publisher :
- Wiley, 1991.
-
Abstract
- Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold-set gels. Set times were minutes rather than the hours required to cold-set salted pastes of fish from cold- temperate waters. Cold-setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 56
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi...........59490daf590cf1fabf4be6d49781f6d8