Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage

Authors :: Mathew, Sijo
Prakash, V.
Source :: Journal of Food Science. May, 2006, Vol. 71 Issue 4, pE178, 6 p.
Publication Year :: 2006
Abstract: An investigation was conducted on the effect of calcium sulfate and calcium chloride on the enzymatic and structural properties of actomyosin isolated from sardine. Emphasis is given in understanding the effect of these compounds on the physiochemical and functional properties of proteins during storage at -20 degrees Celsius.

Subjects :: Calcium compounds -- Chemical properties
Mincemeat -- Nutritional aspects
Adenosine triphosphatase -- Research
Business
Food/cooking/nutrition

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