Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 degrees C

K Leelapongwattana; S Benjakul; W Visessanguan; NK Howell

doi:10.1007/s00217-007-0603-2

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Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 degrees C

Journal article

Peer reviewed

Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 degrees C

K Leelapongwattana, S Benjakul, W Visessanguan and NK Howell

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol.226(4), pp.833-841

01/02/2008

DOI: https://doi.org/10.1007/s00217-007-0603-2

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

TMAOase

formaldehyde

dimethylamine

protein solubility

differential scanning calorimetry

COD GADUS-MORHUA

RED HAKE MUSCLE

FROZEN STORAGE

MELANOGRAMMUS-AEGLEFINUS

PHYSICOCHEMICAL CHANGES

MYOFIBRILLAR PROTEINS

PARTIAL-PURIFICATION

WHITING MUSCLE

TMAO-ASE

FISH

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Title: Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 degrees C
Creators: K Leelapongwattana
S Benjakul
W Visessanguan
NK Howell
Publication Details: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol.226(4), pp.833-841
Publisher: SPRINGER
Date published: 01/02/2008
Date submitted: 17/05/2017
Identifiers: 99512951802346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 degrees C

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