quick loss of myosin cross-linking ability of Arabesque greenling dorsal muscle during its refrigera...
quick loss of myosin cross-linking ability of Arabesque greenling dorsal muscle during its refrigerated storage
About this item
Full title
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Publisher
Tokyo: Springer Japan
Journal title
Language
English
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Publisher
Tokyo: Springer Japan
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Scope and Contents
Contents
Arabesque greenling in rigor state was used in this study. Meat from the fish was ground with 3 % NaCl and incubated at 25 °C. Significant myosin cross-linking and monodansylcadaverine incorporation into myosin heavy chains were both observed. These events were easily lost upon storage of the fish for a few days at 5 °C, indicating a quick inactiva...
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Full title
quick loss of myosin cross-linking ability of Arabesque greenling dorsal muscle during its refrigerated storage
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Record Identifier
TN_cdi_proquest_miscellaneous_1735924017
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1735924017
Other Identifiers
ISSN
0919-9268
E-ISSN
1444-2906
DOI
10.1007/s12562-015-0937-9
