Abstract：The paper studied the changes and dynamics of salt-soluble protein of wash and unwash silver carp muscle during -10℃ and -20℃ storage.The saltsoluble protein of unwash silver carp muscle decreased faster thean wash muscle.The rate constants of salt-soluble protein changes at -10℃ was more than that at -20℃.The saltsoluble protein decreased rapidly during first 6 weeks frozen storage.?
罗永康；. 鲢鱼肉冻藏期间理化特性的变化[J]. 肉类研究, 1996, 10(4): 16-19.
Luo Yongkang (East Campus,China Agricultural University.Beijing ). Effect of Frozen storage on The Salt-Soluble Protein of silver Carp Muscle. Meat Research, 1996, 10(4): 16-19.
1996, Vol. 10 
