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1996 Vol. 10, No. 4
Published: 1996-10-01
Basic Research
Processing Technology
Application Research
Quality inspection
Thematic Forum
Comprehensive Utilization
 
       Basic Research
16 Effect of Frozen storage on The Salt-Soluble Protein of silver Carp Muscle
Luo Yongkang (East Campus,China Agricultural University.Beijing )
DOI: 10.7506/rlyj1001-8123-199604007
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.?
1996 Vol. 10 (4): 16-19 [Abstract] ( 68 ) 全文 ( 177 )
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22 CHINA GENERAL CHAMBER COMMERCE
22 BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
22 BEIJING ACADEMY OF FOOD SCIENCES
22 CHNFOOD
22 FOOD SCIENCE
22 FOOD SCIENCE AND HUMAN WELLNESS
22 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
22 JOURNAL OF FUTURE FOODS
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