Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 3992-3998

  Undeland, Ingrid ^b   Kelleher, Stephen D ^c   Hultin, Herbert O ^a   McClements, Julian ^a   Thongraung, Chakree ^d  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c Proteus Industries Inc   (United States)

^d PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Clupea harengus; Consistency; Herring; Muscle; pH; Proteins; Solubility; Viscosity

Indexed keywords

ICE; LIPID; MONOMER; MUSCLE PROTEIN;

ACIDITY; ALKALINITY; ANIMAL TISSUE; ARTICLE; ATLANTIC HERRING; CADAVER; CENTRIFUGATION; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; NONHUMAN; PH; PROTEIN STABILITY; SOLUBILITY; SOLUBILIZATION; TISSUE HOMOGENATE; VISCOSITY;

ANIMALS; FISHES; HYDROGEN-ION CONCENTRATION; MUSCLE PROTEINS; MUSCLES; SOLUBILITY;

ANIMALIA; CLUPEA; CLUPEA HARENGUS;

EID: 0037677351     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0210932     Document Type: Article

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