Comparative study on the stability of fish actomyosin and pork actomyosin

Meat Science

Volumn 88, Issue 2, 2011, Pages 234-240

  Liu, Ru ^a,b,c   Zhao, Si ming ^a,b,c   Yang, Hong ^a,b,c   Li, Dan dan ^a   Xiong, Shan bai ^a,b,c   Xie, Bi jun ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Technology and RandD of Staple Freshwater Fish Processing Wuhan   (China)

^c Aquatic Product Engineering and Technology Research Center of Hubei Province   (China)

Author keywords

Actomyosin; Ionic strength; PH; Stability; Temperature

Indexed keywords

ACTOMYOSIN; COMPARATIVE STUDIES; CONTENT MEASUREMENTS; DISULFIDE BONDS; EFFECTS OF TEMPERATURE; PH CHANGE; SULFHYDRYL GROUPS; UV SPECTRUM;

COLD STORAGE; FISH; MEATS; PH EFFECTS; SOLUBILITY; STABILITY; TEMPERATURE; TURBIDITY; ULTRAVIOLET SPECTROSCOPY;

IONIC STRENGTH;

DISULFIDE; MYOSIN ADENOSINE TRIPHOSPHATASE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FISH; FOOD HANDLING; MEAT; METABOLISM; METHODOLOGY; OSMOLARITY; PH; PROTEIN FOLDING; PROTEIN STABILITY; SOLUBILITY; SWINE; TEMPERATURE; ULTRAVIOLET RADIATION;

ACTOMYOSIN; ANIMALS; DISULFIDES; FISHES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MEAT; OSMOLAR CONCENTRATION; PROTEIN FOLDING; PROTEIN STABILITY; SOLUBILITY; SULFHYDRYL COMPOUNDS; SWINE; TEMPERATURE; ULTRAVIOLET RAYS;

EID: 79951772079     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.026     Document Type: Article

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