Results 221 to 230 of about 76,844 (237)
Some of the next articles are maybe not open access.
[Protein denaturation in frozen fish].
Die Nahrung, 1976To inhibit the rapid deterioration of the production-technological properties of fish meat minced and frozen on board, it is necessary to become acquainted with the causes of protein denaturation under these conditions. It was found that the protein solubility in codfish is impaired by formaldehyde which develops from trimethyl-amine oxide during ...
Z E, Sikorski +2 more
openaire +1 more source
Nature and orientation of ice in frozen fish
International Journal of Food Science & Technology, 1966SummaryThe ice component of frozen fish muscle has been examined by X‐ray diffraction. Only the common hexagonal form was observed, but line intensities indicated strong orientation of the crystallites. The c‐axis is shown to be perpendicular to the direction of freezing; the muscle fibre direction does not appear to affect the direction of orientation
openaire +1 more source
LNA-FISH for Detection of MicroRNAs in Frozen Sections
2010MicroRNAs (miRNAs) are small ( approximately 22 nt) noncoding RNA molecules that regulate the expression of protein coding genes either by cleavage or translational repression. miRNAs comprise one of the most abundant classes of gene regulatory molecules in multicellular organisms. Yet, the function of miRNAs at the tissue, cell, and subcellular levels
openaire +3 more sources
Changes in Proteins in Frozen Stored Fish
1994Frozen fish stored several months at about −20°C may, after cooking, become tough, chewy, rubbery, stringy, or fibrous. This is accompanied by a loss in functional characteristics of the muscle proteins, mainly solubility, water retention, gelling ability, and lipid emulsifying properties.
Zdzisław E. Sikorski, Anna Kołakowska
openaire +1 more source
Investigation on production frozen minced fish meat and frozen fish ball from Abramis brama
2018To study the preparation of frozen minced meat from abramis brama orientalis commonly known as sim from Arras lake and from silver carp cultured in the Azerbaijan province, and later this minced meat converted to fish ball and fish burger, in this process microbial, chemical and organoleptic tests was done on samples for frozen minced meat on Sims fish
Koochekian, Anooshe +3 more
openaire +1 more source
Survival of Staphylococci on frozen fish
1963Department of Fisheries, Fisheries Research Station, Ceylon now incorporated in: National Aquatic Resources Research and Development Agency, Sri ...
openaire +2 more sources
Frozen storage characteristics of ribbon fish
1980The frozen storage characteristics of ribbon fish, Trichiurus sp., in different forms are reported.
Badonia, R., Devadasan, K.
openaire +2 more sources