Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 7-14

  Thorarinsdottir, Kristin Anna ^c   Arason, Sigurjon ^a,c   Sigurgisladottir, Sjofn ^c   Valsdottir, Thora ^c   Tornberg, Eva ^b  

^a Matis ohf Iceland   (Iceland)

^b LUND UNIVERSITY   (Sweden)

^c UNIVERSITY OF ICELAND   (Iceland)

Author keywords

Aggregation; Cod; Collagen; Denaturation; Myosin; Protein; Salting

Indexed keywords

AGGREGATION; COD; COD FILLETS; MUSCLE PROTEINS; MYOSIN; PROTEIN AGGREGATION; PROTEIN DENATURATION; SALT CONTENT; SALTING; SALTING-IN; SDS-PAGE; WATER RETENTION;

BRINING; COLLAGEN; DENATURATION; MUSCLE; PICKLING; SODIUM CHLORIDE;

FOOD PRESERVATION;

ACTIN; COLLAGEN; MUSCLE PROTEIN; MYOSIN; SODIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; FISH; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN DENATURATION; REHYDRATION; TECHNIQUE; WATER RETENTION;

EID: 77955268799     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.095     Document Type: Article

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