ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold-set gels. Set times were minutes rather than the hours required to cold-set salted pastes of fish from cold- temperate waters. Cold-setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb08022.x
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