Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4716-4725

  Sultanbawa, Y ^a,b   Li Chan, E C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b INDUSTRIAL TECHNOLOGY INSTITUTE   (Sri Lanka)

Author keywords

helix; Cryoprotectants; Disulfide linkages; Frozen storage; Gel; Hydrophobic interaction; Natural actomyosin; Ophiodon elongatus; Surimi

Indexed keywords

8 ANILINO 1 NAPHTHALENESULFONIC ACID; CRYOPROTECTIVE AGENT; DISULFIDE; LACTITOL; LITESSE; MYOSIN ADENOSINE TRIPHOSPHATASE; PROTEIN; SORBITOL; SUCROSE; THIOL DERIVATIVE; TYROSINE; UNCLASSIFIED DRUG; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CRYOPRESERVATION; FISH; FOOD FREEZING; FOOD STORAGE; GEL; HYDROPHOBICITY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN STRUCTURE; RAMAN SPECTROMETRY; SEA FOOD;

ACTOMYOSIN; ANIMALS; CHEMISTRY, PHYSICAL; CRYOPROTECTIVE AGENTS; DISULFIDES; FISH PRODUCTS; FISHES; FROZEN FOODS; GELS; HYDROPHOBICITY; PROTEINS; SPECTRUM ANALYSIS, RAMAN; SULFHYDRYL COMPOUNDS; WATER;

ANIMALIA; GADUS MORHUA; MOLVA MOLVA; OPHIODON ELONGATUS;

EID: 0034775207     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001281x     Document Type: Article

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