Premium
Changes in the muscle of lemon sole ( Pleuronectes microcephalus ) after very long cold storage
Author(s) -
Kim HakKyoon,
Robertson Ian,
Malcolm Love R.
Publication year - 1977
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.2740280808
Subject(s) - pleuronectes , chemistry , food science , fish <actinopterygii> , solubility , cold storage , toxicology , biology , fishery , horticulture , organic chemistry
The solubility of Lemon Sole muscle in 5% sodium chloride after storage at — 14 to — 15°C was shown to fall to the same minimum level as that of cod, but the reaction was very much slower. After storage for 5 years the protein had still been fairly soluble, and appeared to have reached the asymptote, but in the present experiment the fish were stored for over 17 years and the reaction was now evidently complete. It is complete in cod at this temperature in about 15 weeks.