Effects of high pressure on the myofibrillar proteins of cod and Turkey muscle

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 92-99

  Angsupanich, K ^a   Edde, M ^a   Ledward, D A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cod myofibrillar proteins; DSC; Electrophoresis; High pressure treatment; Myosin gelation; Protein denaturation; TPA; Turkey myofibrillar proteins

Indexed keywords

MUSCLE PROTEIN;

ACTIN MYOSIN INTERACTION; ANIMAL; ARTICLE; CHEMISTRY; DEPOLYMERIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; FISH; HYDROGEN BOND; HYDROPHOBICITY; PRESSURE; PROTEIN DENATURATION; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; SKELETAL MUSCLE; TURKEY (BIRD);

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; FISHES; MUSCLE PROTEINS; MUSCLE, SKELETAL; PRESSURE; TURKEYS;

ANIMALIA; AVES; GADUS MORHUA; MELEAGRIS GALLOPAVO;

EID: 0032948384     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980587p     Document Type: Article

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