Premium
Changes in the actin of cod flesh during storage at −14°
Author(s) -
Connell J. J.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110905
Subject(s) - flesh , actin , chemistry , myosin , food science , biochemistry
Actin has been prepared from fresh cod flesh and from cod flesh which has been stored at −14° for up to 127 weeks. The properties of these actin preparations have been compared with respect to ability to polymerise and to combine with cod myosin. It is concluded that up to the time (30 weeks) when the actomyosin portion of the salt‐soluble protein of the flesh becomes completely insoluble, there is only a very small change in the properties of the actin.