ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The myoglobin (Mb) thermal stability of chub mackerel and horse mackerel during cold storage as well as their Mb removal efficiency (MRE) by air-flotation washing (AFW) were investigated. The Mb of horse mackerel was less stable than that of chub mackerel since the Mb of horse mackerel was more sensitive to heat than that of chub mackerel within 40 to 60 °C. During refrigerated or frozen storage, the phase transition temperature shifted to lower temperature and denaturation rate of Mb and the metmyoglobin (metMb) content increased, indicating that the cold storage lowered the Mb thermal stability. Cold storage also lessened the MRE by AFW, and this effect was more noticeable in horse mackerel than in chub mackerel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09659.x
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