Utilization of Manitoba whitefish for the fabrication of a texturized seafood analogue prototype
Actomyosin, a myofibrillar complexed protein of fish muscle was isolated from whitefish (Coregonus clupeaformis) by solubilization in 0.04 M Na2HPO4 with 0.5 M NaCl, pH 7.2 and hydrophobic out precipitation. This protein could be formed into discrete fibers when pumped through a 0.8 mm orifice into...
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2012
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| Online Access: | http://hdl.handle.net/1993/7178 |