Cross‐Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting
ABSTRACT Cross‐linking of myofibrillar proteins extracted from cod ( Gadus morhua) , herring ( Clupea harengus ) and silver hake ( Merluccius bilinearis ) was studied in 0.6M NaCl, pH 6.5 at 40°C and evaluated turbidimetrically and by SDS polyacrylamide gel electrophoresis coupled with l‐ethyl‐3‐(3‐...
Published in: | Journal of Food Science |
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Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
1992
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Subjects: | |
Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1992.tb14320.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1992.tb14320.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14320.x/fullpdf |