The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 11, 2007, Pages 4562-4568

  Chaijan, Manat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Lee, Seok ^c   Faustman, Cameron ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Aldehyde; Fish myoglobin; Frozen; Interaction; Myofibrillar proteins

Indexed keywords

ALDEHYDE; FISH PROTEIN; MYOGLOBIN; MYOSIN ADENOSINE TRIPHOSPHATASE;

ANIMAL; ARTICLE; CHEMISTRY; COLORIMETRY; FREEZING; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; TUNA;

ACTOMYOSIN; ALDEHYDES; ANIMALS; COLORIMETRY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISH PROTEINS; FREEZING; MYOGLOBIN; OXIDATION-REDUCTION; TUNA;

EID: 34250641618     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070065m     Document Type: Article

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