ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fresh carp muscle takes up fatty acid from a solution of bovine serum albumin—fatty acid complex, and converts a considerable part of the fatty acid taken up into glycerides. In this regard, brown muscle is much more active than white muscle. On storage of the muscle at −18° C, its ability to take up fatty acid is not impaired but its esterifying capacity is rapidly reduced to a low level. Upon storage at 0°C the esterifying capacity stayed intact for at least 24 hr.Of various fatty acids tested, uptake is highest with the long-chain acids (G-G), with no marked difference due to unsaturation. Un-saturated acids (oleic and linoleic) and a short-chain acid (caprylic) are partly adsorbed to fish muscle proteins so strongly that they cannot be extracted with acid isopropanolheptane.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb00469.x
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