Raman Spectroscopic Study of Structural Changes in Hake (Merluccius merluccius L.) Muscle Proteins during Frozen Storage

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 8, 2004, Pages 2147-2153

  Herrero, Ana M ^a   Carmona, Pedro ^b   Careche, Mercedes ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Fish quality; Frozen storage; Hake muscle; Raman spectroscopy; Structural changes

Indexed keywords

DIMETHYLAMINE; MUSCLE PROTEIN; SOLVENT;

ALPHA HELIX; ANIMAL TISSUE; ARTICLE; BETA SHEET; FISH; FOOD FREEZING; MERLUCCIUS MERLUCCIUS; NONHUMAN; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; QUALITY CONTROL; RAMAN SPECTROMETRY; STORAGE TEMPERATURE; STRUCTURE ANALYSIS; VISCOSITY;

ANIMALIA; MERLUCCIUS; MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

EID: 1842632318     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034301e     Document Type: Article

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