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Protein denaturation in frozen fish. VIII. —The temperature of maximum denaturation in cod
Author(s) -
Love R. M.,
Elerian M. K.
Publication year - 1964
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.2740151110
Subject(s) - denaturation (fissile materials) , supercooling , chemistry , fish <actinopterygii> , congelation , fragility , chromatography , biophysics , fishery , biology , thermodynamics , nuclear chemistry , physics
Determinations of cell fragility were performed on cod muscle frozen at −29° and then stored at −0.5° to −3.5°, at half degree intervals. The rate of denaturation was found to be maximal at a temperature close to −1.5°. Fresh tissue supercooled to the same temperature was not denatured.
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