Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 °C) and frozen (-10 °C) storage in the presence of trimethylamine -N-oxide demethylase from kidney of lizardfish (Saurida tumbil)
- Author
- LEELAPONGWATTANA, Kittima1 ; BENJAKUL, Soottawat1 ; VISESSANGUAN, Wonnop2 ; HOWELL, Nazlin K3
[1] Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Thailand
[2] National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand
[3] School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, United Kingdom - Source
Food chemistry. 2008, Vol 106, Num 3, pp 1253-1263, 11 p ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Actomyosin Haddock Lizardfish Rheological property Structure TMAOase
- Keyword (fr)
- Aiglefin Analyse Conservation aliment Entreposage Melanogrammus aeglefinus Mesure Naturel Oxyde Produit congelé Propriété rhéologique Rein Structure Triméthylamine Pisces Poisson comestible Vertebrata
- Keyword (en)
- Haddock Analysis Food preservation Warehousing Melanogrammus aeglefinus Measurement Natural Oxides Frozen product Rheological properties Kidney Structure Trimethylamine Pisces Edible fish Vertebrata
- Keyword (es)
- Eglefino Análisis Conservación alimento Almacenamiento Melanogrammus aeglefinus Medida Natural Óxido Producto congelado Propiedad reológica Riñón Estructura Trimetilamina Pisces Pescado comestible Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19100801
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2007.06.061 
https://dx.doi.org/10.1016/j.foodchem.2007.06.061
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