STUDY ON PROTIEN DENATURATION OF MINCED FISH MEAT IN REFRIGERATION——Examine on the Changes in the Ca++-ATPase Activity in Refrigeration
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Graphical Abstract
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Abstract
The present paper deals with the changes in the Ca++-ATPase activity ofmyofibrillar protiens from minced fish meat of grass carp (Ctenopharyngodon idellus)in refrigeration. The effect of several kinds of factor on Ca++--ATPase activity wereexamined. The Ca++-ATPase activity was considered to be useful in evaluating thequality of minced fish meat in the refrigerating process.
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