Thermally induced gelation of squid (Illex argentinus) actomyosin influence of sexual maturation stage

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 9, 1999, Pages 3592-3595

  Paredi, María E ^a   Davidovich, Luis A ^a   Crupkin, Marcos ^a  

^a Ctro Invest Tecn Pesquera   (Argentina)

Author keywords

Myofibrillar proteins; Squid; Thermally induced gelation

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM MAGNESIUM); ADENOSINE TRIPHOSPHATASE (MAGNESIUM); MYOSIN ADENOSINE TRIPHOSPHATASE;

ANIMAL; ANIMAL EXPERIMENT; ARTICLE; CHEMISTRY; CONTROLLED STUDY; ENZYME ACTIVITY; FEMALE; GEL; GROWTH, DEVELOPMENT AND AGING; HEAT; HEAT TREATMENT; METABOLISM; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; SEXUAL MATURATION; SQUID; THERMODYNAMICS; ULTRASTRUCTURE; VISCOSITY;

ACTOMYOSIN; ANIMALS; CA(2+) MG(2+)-ATPASE; DECAPODIFORMES; FEMALE; GELS; HEAT; MICROSCOPY, ELECTRON, SCANNING; SEXUAL MATURATION; THERMODYNAMICS;

ANIMALIA; CEPHALOPODA; ILLEX ARGENTINUS;

EID: 0032856937     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9812681     Document Type: Article

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