Abstract
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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References
Love, R. M., Nature, 178, 988 (1956).
Dyer, W. J., French, H. V., and Snow, J. M., J. Fish. Res. Bd. Can., 7, 585 (1950).
Dyer, W. J., Food Res., 16, 522 (1951).
Ironside, J. I. M., and Love, R. M., Nature, 178, 418 (1956).
Dyer, W. J., Proc. Symp. Cured and Frozen Fish Technol., Göteborg, Paper No. 7 (1953).
Love, R. M., J. Sci. Food Agric., 6, 30 (1955).
Smith, E. C., Food Invest. Bd. Rep., 1933, 21 (1934).
Wierbicki, E., et al., Food Technol., 10, 80 (1956).
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LUIJPEN, A. Denaturation of Fish Proteins. Nature 180, 1422–1423 (1957). https://doi.org/10.1038/1801422a0
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DOI: https://doi.org/10.1038/1801422a0
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