Search Results - "Mazo, M.L. del"

Structural Changes of Hake (Merluccius merluccius L.) Fillets:  Effects of Freezing and Frozen Storage by Careche, M, Herrero, A. M, Rodriguez-Casado, A, Del Mazo, M. L, Carmona, P

“…Structural changes in hake (Merluccius merluccius L.) fillets as affected by freezing method and frozen storage temperature have been studied through Raman…”
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Characteristics of the salt-soluble fraction of hake (Merluccius merluccius) fillets stored at -20 and -30 degrees C by Mazo, M.L. del, Torrejon, P, Careche, M, Tejada, M

“…Natural actomyosin (NAM) extracted in 0.6 M NaCl from hake fillets stored at -20 and -30 degrees C for up to 49 weeks was studied. The extracted protein…”
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Importance of Frozen Storage Temperature in the Type of Aggregation of Myofibrillar Proteins in Cod (Gadus morhua) Fillets by Careche, Mercedes, Del Mazo, María Luisa, Torrejón, Purificación, Tejada, Margarita

“…Cod fillets were examined to determine the effect of two frozen storage temperatures (−20 and −30 °C) on the formation of aggregates and if this relates to…”
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Protein Extracts and Aggregates Forming in Minced Cod (Gadus morhua) during Frozen Storage by Tejada, M, Careche, M, Torrejón, P, del Mazo, M. L, Solas, M. T, García, M. L, Barba, C

“…Natural actomyosin was extracted from frozen minced cod muscle stored for up to 62 weeks at −20 °C with 0.6 M NaCl, and the insoluble aggregates, when formed,…”
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Aggregation of minced hake during frozen storage by Torrejón, Purificación, del Mazo, María Luisa, Tejada, Margarita, Careche, M.

“…Aggregation in minced hake muscle (Merluccius merluccius) during storage at -20 degree C was studied in conditions where there is progressive deterioration of…”
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