《Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing》 was written by Jiang, Qingqing; Jia, Ru; Nakazawa, Naho; Hu, Yaqin; Osako, Kazufumi; Okazaki, Emiko. Computed Properties of ClNaThis research focused ontuna fish meat salting freezing water holding histol; Freezing; Ice crystal morphology; Physicochemical properties; Salting; Tissue histology; Tuna; Water-holding capacity. The article conveys some information:
The effects of salting and subsequent freezing on the physicochem. and histol. properties of frozen-thawed tuna (Thunnus obesus) meat were investigated. Salting facilitated the microstructural recovery as indicated by the decrease or disappearance of intracellular holes. The yield of the 0.5 M and 1 M salted samples increased by 20% which was evaluated by the mass ratio of products to raw material. Morphol. transformation from ice columns to spherical or ellipsoidal ice crystals was tentatively attributed to the extraction/solubilization of myofibrillar proteins, contributing to increased water-holding capacity. However, increased thawing loss and centrifuging loss after thawing were observed in the 2 M and 3 M salted samples with large ice crystals and enlarged extracellular spaces. These modifications were closely associated with the changes in protein properties. In conclusion, enhanced water-holding capacity, high yield, and good freezing stability can be achieved by optimal salting. The experimental process involved the reaction of Sodium chloride(cas: 7647-14-5Computed Properties of ClNa)
Sodium chloride(cas: 7647-14-5) has been used for the preparation of tris buffered saline, phosphate buffered saline, MPM-2 (mitotic protein monoclonal 2) cell lysis buffer, immunoprecipitation wash buffer, LB (Luria-Bertani) media and dialysis buffer.Computed Properties of ClNa
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics