title: [Change in the elastoviscosity of supramolecular DNA of sturgeon spawn after conservation with 4.5-5% NaCl].
abstract: Elastoviscosity of supermolecular DNA of beluga, sevruga and sturgeon pawn 6 months after conservation with 4.5-5% NaCl was studied. It is shown that a positive relation exists between elastoviscosity of SM DNA and its gustatory qualities. Therefore the value of elastoviscosity of SM DNA may be used for testing the changes of sturgeon pawn properties during conservation.
mesh_terms: D004247:DNA; D004548:Elasticity; D005396:Fish Products; D005519:Food Preservation; D012965:Sodium Chloride; D014783:Viscosity
chemical_list: D012965:Sodium Chloride; D004247:DNA
vernacular_title: Izmenenie élastoviazkosti nadmolekuliarnoĭ DNK ikry osetrovykh ryb posle konservatsii s 4,5-5% NaCl