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Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry
Journal article   Peer reviewed

Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry

F Badii and NK Howell
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol.51(5), pp.1440-1446
26/02/2003
DOI: https://doi.org/10.1021/jf020492u

Abstract

Science & Technology Life Sciences & Biomedicine Physical Sciences Agriculture Multidisciplinary Chemistry Applied Food Science & Technology Agriculture Chemistry AGRICULTURE MULTIDISCIPLINARY CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY fish fillets cod frozen storage collagen extractability amino acids differential scanning calorimetry FT-Raman spectroscopy STRUCTURAL-CHANGES ATLANTIC MACKEREL GADUS-MORHUA AMINO-ACIDS FISH MUSCLE STORAGE PROTEINS HAKE PARAMETERS ACTOMYOSIN
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