2024-03-28T22:28:41Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1126212021-12-30T08:33:48Zcom_10261_42343com_10261_2col_10261_42344
DIGITAL.CSIC
author
Álvarez, Cristina
author
Huidobro, Almudena
author
Tejada Yábar, Margarita
author
Vazquez, Irene
author
Miguel, E. de
author
Gómez de Segura, Ignacio A.
2015-03-18T12:37:50Z
2015-03-18T12:37:50Z
1999
Food Science and Technology International 5: 493-499 (1999)
http://hdl.handle.net/10261/112621
10.1177/108201329900500607
Differences between fresh and frozen hake muscle in which proteins were highly aggregated during frozen storage, and their relationship with nutritional quality are evaluated. The differences between fresh and frozen muscle proteins were studied on the basis of protein solubility, type and state of muscle aggregation and amino acid composition. Nutritional value was determined by nitrogen balance and amino acid composition in the blood. The high level of aggregation in the frozen muscle was due mainly to disulfide and other covalent bonds. Lysine diminished in frozen muscle and in plasma. Although in frozen fish muscle, proteins were highly aggregated even by disulfide and nondisulfide covalent bonds, nitrogen balance in fresh and frozen fish was similar.
eng
closedAccess
Frozen
Hake
Storage
Consequences of frozen storage for nutritional value of hake
artículo
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URL
https://digital.csic.es/bitstream/10261/112621/1/accesoRestringido.pdf
File
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application/pdf
accesoRestringido.pdf
URL
https://digital.csic.es/bitstream/10261/112621/5/accesoRestringido.pdf.txt
File
MD5
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text/plain
accesoRestringido.pdf.txt