Effect of frozen storage on protein denaturation in bovine muscle 1. Myofibrillar ATPase activity and differential scanning calorimetric studies

International Journal of Food Science & Technology

Volumn 21, Issue 1, 1986, Pages 9-18

  WAGNER, J R ^a   ANON M C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85005583458     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb01925.x     Document Type: Article

References (24)

1. Chemical deterioration of frozen bovine muscle at −4°C
2. Histological measurements of ice in frozen beef
3. Ice recrystallization in frozen beef
4. Effects of frozen storage on the ultra‐structure of bovine muscle
5. The effects of freezing and frozen storage on the proteins of fish muscle
6. Characteristics of food myosystems and their behaviour during freeze‐preservation
7. Molecular properties of post mortem muscle. 1 Myofibrillar nucleoside triphosphatase activity of bovine muscle
8. Effect of post mortem aging on chicken muscle fibrils
9. Change of acto‐heavy meromyosin ATPase of rabbit skeletal muscle during postmortem storage
10. Effect of frozen storage on the structure and enzimatic activities of myofibrillar proteins of rabbit skeletal muscle
11. Biochemical and quality changes occurring during freezing of poultry meat
12. Chemical deterioration of muscle proteins during frozen storage
13. Denaturation of fish muscle proteins during frozen storage
14. The influence of the time of freezing and period of frozen storage on the quality and characteristics of beef and pork. I. Influence on water capacity
15. Determination of protein in ‘tris’ buffer by the biuret reaction
16. Theories of protein denaturation during frozen storage of fish flesh
17. Thermal denaturation of proteins in post rigor muscle tissue as studied by DSC
18. Effect of freezing rate on the denaturation of myofibrillar proteins
19. Denaturation kinetics on myofibrillar proteins in bovine muscle
20. Differential scanning calorimetric studies of muscle and its constituent proteins
21. Differential scanning calorimetry study of muscle and its proteins: Myosin and its subfragments
22. A comparative study of the changes in hen pectoral muscle during storage at 4°C and −20°C