Abstract
Study of the denaturation of cod muscle proteins by sodium chloride shows that the myosin fraction is denatured when a critical salt concentration, about 8 to 10 per cent in the muscle, is reached. Paralleling the rapid denaturation, a sudden increase of salt uptake and of moisture loss occurs.
Cite
CITATION STYLE
APA
Duerr, J. D., & Dyer, W. J. (1952). Proteins in Fish Muscle. IV. Denaturation by Salt. Journal of the Fisheries Research Board of Canada, 8c(5), 325–331. https://doi.org/10.1139/f50-021
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