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The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH

Autor: W. P. Cowie, W. T. Little

Publikováno v: International Journal of Food Science & Technology. 2:217-222

Summary Protein extractability, muscle pH and organoleptic toughness have been measured in cod fillets stored for up to 34 weeks at −7°C and −14°C. The decrease in protein extractability and the increase in toughness of fillets stored at −7°

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a3f1b82a2ae6b28051bc955049c0f2f
https://doi.org/10.1111/j.1365-2621.1967.tb01345.x

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Examination of the protein extractability method for determining cold-storage protein denaturation in cod

Autor: W. P. Cowie, I. M. Mackie

Publikováno v: Journal of the Science of Food and Agriculture. 19:696-700

The protein extractable in 5% sodium chloride solution has been determined for cod fillets stored for various times at —7, —14 and —29° using an Ultra Turrax homogeniser. It was found that extractable protein values obtained by Ultra Turrax ho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c986cdd24b080552264273545dacdd3c
https://doi.org/10.1002/jsfa.2740191203

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Identification of fish species by thin-slab polyacrylamide gel electrophoresis of the muscle myogens

Autor: W. P. Cowie

Publikováno v: Journal of the Science of Food and Agriculture. 19:226-229

Electrophoretic band patterns for twenty commercially important British fish species have been obtained by electrophoresis of their muscle myogens on thin slabs of polyacrylamide gel. Since each band pattern is characteristic of one species and is pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e15b0a76a8bac190a1317144f617192
https://doi.org/10.1002/jsfa.2740190411

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Studies on the north sea cod. V.—Effects of starvation. 3. Electrophoresis of the muscle myogens

Autor: R. M. Love, I. Robertson, W. P. Cowie

Publikováno v: Journal of the Science of Food and Agriculture. 18:563-565

Measurements of the contents of water, protein nitrogen and non-salt-extractable nitrogen of a group of cod starved in an aquarium showed that at various times profound changes were occurring in the muscle. However, the electrophoretic patterns of wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f498945cad2af736e1b1d9bad2afaf13
https://doi.org/10.1002/jsfa.2740181203

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