A DSC study on the effects of various maltodextrins and sucrose on protein changes in frozen-stored minced blue whiting muscle

Journal of the Science of Food and Agriculture

Volumn 81, Issue 4, 2001, Pages 377-384

  Herrera, Juan J ^a   Pastoriza, Laura ^a   Sampedro, Gabriel ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Denaturation enthalpy; DSC; Fish muscle proteins; Formaldehyde production; Frozen storage; Maltodextrins; Protein solubility; Sucrose; Thermal stability

Indexed keywords

CONTRACTILE PROTEIN; CRYOPRESERVATION; FORMALDEHYDE; MALTODEXTRIN; MUSCLE PROTEIN; MYOSIN; PROTEIN DENATURATION; STORAGE TEMPERATURE; SUCROSE; THERMAL DENATURATION;

EID: 0035098279     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200103)81:4<377::AID-JSFA820>3.0.CO;2-0     Document Type: Article

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