Abstract
LUIJPEN recently noticed1 that the proportion of fish muscle protein that would dissolve in 5 per cent sodium chloride solution was not correlated with the development of toughness during cold-storage at or below −20° C. The discovery was of great significance to the study of cold-storage phenomena, because it implied that the soluble protein nitrogen (usually expressed as a percentage of the total protein nitrogen) could not now be used as an objective standard for the quality of cold-stored fish. This was contrary to former belief.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Luijpen, A. F. M. G., Nature, 180, 1422 (1957).
Marsh, B. B., and Snow, A., J. Sci. Food Agric., 1, 190 (1950).
Love, R. M., J. Sci. Food Agric., 9, 195 (1958).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
LOVE, R. Measurement of Toughness in Cold-stored Fish. Nature 182, 108–109 (1958). https://doi.org/10.1038/182108b0
Issue Date:
DOI: https://doi.org/10.1038/182108b0
This article is cited by
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
