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Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua)
Journal article   Peer reviewed

Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua)

F Badii and NK Howell
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol.50(7), pp.2053-2061
27/03/2002
DOI: https://doi.org/10.1021/jf010824f

Abstract

Science & Technology Life Sciences & Biomedicine Physical Sciences Agriculture Multidisciplinary Chemistry Applied Food Science & Technology Agriculture Chemistry AGRICULTURE MULTIDISCIPLINARY CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY frozen fish protein denaturation antioxidants cryoprotectants texture formaldehyde formation differential scanning calorimetry Raman spectroscopy DIFFERENTIAL SCANNING CALORIMETRY HADDOCK MELANOGRAMMUS-AEGLEFINUS MYOFIBRILLAR PROTEINS THERMAL-DENATURATION MUSCLE PROTEINS AMINO-ACIDS FISH MUSCLE STORAGE FILLETS FLESH
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