Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus) and lizardfish (Saurida undosquamis)
The chemical changes in fish muscle and natural actomyosin (NAM) from bigeye snapper (Priacanthus tayenus) and lizardfish (Saurida undosquamis) muscle during 0, 2, 4, 6, 8, 10, 12 and 14 days of iced storage were studied. Myosin heavy chain (MHC) of NAM extracted from two fish species was degraded t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2005-01-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/27-1-pdf/12storage-emulsion.pdf |