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KMID : 0380619880200060862
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 6 p.862 ~ p.867
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Study on the Thermostability of Contractile Myofibrillar Proteins from Fish Species
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Abstract
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Myofibrillar proteins were prepared from cold(pollack, salmon) and warm current fish(shark), and their thermostabilities were compared. Thermodynamic data for inactivation of myofibrillar proteins, such as D-value, Kd-value, revealed that thermostability of myofibrillar proteins from warm current fish was higher than that from cold current fish.
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KEYWORD
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