Cryoprotective effects of chemicals on proteins of fish muscle
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抄録
A review is made of studies conducted on cryoprotectants for use in the frozen storage of processed fishery products, such as surimi. Some 150 compounds were screened for cryoprotective effects on fish actomyosin; the findings of experiments investigating the behaviour of carp actomyosin, and fish myosin, actin and other constituent proteins during frozen storage are described. The mechanism of freeze denaturation and of the effects of cryoprotectants is outlined and the application of cryoprotectants in the development of new fish gel products considered.
Suggested Citation
Matsumoto, J. J. (1988). Cryoprotective effects of chemicals on proteins of fish muscle. In Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987 (pp. 64-67). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
