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Protein denaturation in frozen fish. IX —The inhibitory effect of glycerol in cod muscle
Author(s) -
Love R. M.,
Elerian M. K.
Publication year - 1965
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.2740160201
Subject(s) - glycerol , denaturation (fissile materials) , congelation , chemistry , fish <actinopterygii> , food science , biochemistry , ice formation , fishery , chromatography , biology , physics , atmospheric sciences , nuclear chemistry , geology , thermodynamics
The denaturation of cold‐stored cod fillets was inhibited to some extent by treatment with glycerol solution before freezing, 10% being the optimum concentration. There was less ice present at a given temperature in frozen tissue pre‐treated with glycerol than in the controls, and this observation has shed some light on the nature of the protective mechanism.