Letter | Published:

Denaturation of Fish Proteins

Naturevolume 180pages14221423 (1957) | Download Citation



REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.

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  1. 1

    Love, R. M., Nature, 178, 988 (1956).

  2. 2

    Dyer, W. J., French, H. V., and Snow, J. M., J. Fish. Res. Bd. Can., 7, 585 (1950).

  3. 3

    Dyer, W. J., Food Res., 16, 522 (1951).

  4. 4

    Ironside, J. I. M., and Love, R. M., Nature, 178, 418 (1956).

  5. 5

    Dyer, W. J., Proc. Symp. Cured and Frozen Fish Technol., Göteborg, Paper No. 7 (1953).

  6. 6

    Love, R. M., J. Sci. Food Agric., 6, 30 (1955).

  7. 7

    Smith, E. C., Food Invest. Bd. Rep., 1933, 21 (1934).

  8. 8

    Wierbicki, E., et al., Food Technol., 10, 80 (1956).

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  1. Fisheries Department, Central Institute for Nutrition Research T.N.O., Ijmuiden, The Netherlands

    • A. F. M. G. LUIJPEN


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