Hello Steve,
Check these articles,
Bircan, C. & Barringer, S.A. (2002). Determination of Protein Denaturation of
Muscle Foods Using the Dielectric Properties. Journal of Food
Science67(1),202-205.
Montero, P., Gomez-Guillen, M.C. & Borderias, A.J. (2003) Influence of
Salmon Provenance and Smoking Process on Muscle Functional
Characteristics. Journal of Food Science 68 (4), 1155-1160.
Good luck,
=================================
MAURICIO GONZALEZ, Ph.D.(Eng.Sci.).
=================================
>
> Had a request from a fish smoker for information on the denaturation
> temperature for salmon. Does anyone have that information? Thanks
>
> Steve Harbell
> Marine Resources Agent, County Director
> WSU Extension, Grays Harbor and Pacific Counties
> Washington Sea Grant
> Tel. (360) 875-9331
> P. O. Box 88, South Bend, WA 98586
>
This archive was generated by hypermail 2b29 : Wed Nov 22 2006 - 09:32:34 PST