Chen Haunquan, Han Mingzhu, Tao Jiangping, Jin Zhonglin. STUDY ON PROTIEN DENATURATION OF MINCED FISH MEAT IN REFRIGERATION——Examine on the Changes in the Ca++-ATPase Activity in Refrigeration[J]. Journal of fisheries of china, 1984, 8(1): 1-7.
Citation: Chen Haunquan, Han Mingzhu, Tao Jiangping, Jin Zhonglin. STUDY ON PROTIEN DENATURATION OF MINCED FISH MEAT IN REFRIGERATION——Examine on the Changes in the Ca++-ATPase Activity in Refrigeration[J]. Journal of fisheries of china, 1984, 8(1): 1-7.

STUDY ON PROTIEN DENATURATION OF MINCED FISH MEAT IN REFRIGERATION——Examine on the Changes in the Ca++-ATPase Activity in Refrigeration

  • 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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