Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)

K Leelapongwattana; S Benjakul; W Visessanguan; NK Howell

doi:10.1016/j.foodchem.2007.06.061

Back

Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)

Journal article

Peer reviewed

Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)

K Leelapongwattana, S Benjakul, W Visessanguan and NK Howell

FOOD CHEMISTRY, Vol.106(3), pp.1253-1263

01/02/2008

DOI: https://doi.org/10.1016/j.foodchem.2007.06.061

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Nutrition & Dietetics

Chemistry

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

NUTRITION & DIETETICS

rheological property

structure

haddock

actomyosin

TMAOase

lizardfish

COD GADUS-MORHUA

MACKEREL SCOMBER-SCOMBRUS

BIOCHEMICAL-CHANGES

STRUCTURAL-CHANGES

PROTEIN DENATURATION

SECONDARY STRUCTURE

MUSCLE PROTEINS

FORMALDEHYDE

FILLETS

GELATION

Files and links (1)

url

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000250069900050&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11d2a86992e85fb529977dad66a846d5View

Author

Metrics

19 Record Views

21 Times Cited - Web of Science

Details

Title: Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)
Creators: K Leelapongwattana
S Benjakul
W Visessanguan
NK Howell
Publication Details: FOOD CHEMISTRY, Vol.106(3), pp.1253-1263
Publisher: ELSEVIER SCI LTD
Date published: 01/02/2008
Date submitted: 17/05/2017
Identifiers: 99512762102346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)

Abstract

Files and links (1)

Metrics

Details

Usage Policy