Structural changes of hake (Merluccius merluccius L.) fillets: Effects of freezing and frozen storage

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 952-959

  Careche, M ^a   Herrero, A M ^a   Rodriguez Casado, A ^b   Del Mazo, M L ^a   Carmona, P ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Freezing; Frozen storage; Functionality; Hake; Protein structure; Raman spectroscopy; Texture

Indexed keywords

PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FOOD FREEZING; FOOD STORAGE; FREEZING; HYDROPHOBICITY; MEAT; NONHUMAN; PROTEIN INTAKE; PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; RAMAN SPECTROMETRY; TEMPERATURE; VISCOSITY;

EID: 0032940822     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9809481     Document Type: Article

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