Biochemical Properties of Actomyosin and Expressible Moisture of Frozen Stored Striated Adductor Muscles of Aulacomya ater ater (Molina): Effects of Polyphosphates

This publication has 13 references indexed in Scilit:

• COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS
  Journal of Muscle Foods, 1990
• The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphate
  Meat Science, 1987
• Changes in free amino acids and protein denaturation of fish muscle during frozen storage
  Journal of Agricultural and Food Chemistry, 1985
• Isolation and some structural and functional properties of macrophage tropomyosin
  Biochemistry, 1983
• Chilled (5°C) and Frozen (−18°C) Storage Stability of the Purple‐Hinge Rock Scallop, Hinnites multirugosus Gale
  Journal of Food Science, 1982
• Effect of storing hake (Merluccius merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle protein
  Journal of the Science of Food and Agriculture, 1979
• Paramyosin in invertebrate muscles. I. Identification and localization.
  Journal of Cell Biology, 1976
• Light chains of carp and pike skeletal muscle myosins. Isolation and characterization of the most anodic light chain on alkaline pH electrophoresis
  FEBS Letters, 1976
• Hexose Monophosphate Accumulation and Related Metabolic Changes in Unfrozen and Thawed Adductor Muscle of the Sea Scallop (Placopecten magellanicus)
  Journal of the Fisheries Research Board of Canada, 1973
• Paramyosin and the filaments of molluscan “catch” muscles
  Journal of Molecular Biology, 1971