[Effect of prolonged cold storage and subsequent heat treatment on the fractional composition of fish muscle proteins].
The effect of prolonged preservation at -18 degrees C and subsequent culinary heat treatment of the fractional composition of sarcoplasmatic and myofibrillar proteins in the muscles of mirror carp, pike and sheat-fish were studied by the method of gel-filtration on Sephadex G-100. Cold storage of the dish at -18 degrees C for 9 months was found to produce market changes in the qualitative and quantitative composition of muscle proteins. After culinary heat treatment the finished products have lost much of their original quality.
D000818:Animals; D002347:Carps; D003296:Cooking; D003593:Cytoplasm / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation; D005615:Freezing; D006358:Hot Temperature; D009124:Muscle Proteins / Q000032:analysis*; D009210:Myofibrils / Q000032:analysis; D013997:Time Factors
D004044:Dietary Proteins; D009124:Muscle Proteins
Vliianie dlitel'nogo kholodil'nogo khraneniia i posleduiushcheĭ teplovoĭ obrabotki na fraktsionnyĭ sostav myshechnykh belkov ryby.