Principles Involved in the Preservation of Fish By Salt
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How does this protein get out of the fish? It was said above that protein is a colloid and that colloids do not diffuse through mem- branes. A small amount must come from the blood and from the cut surface on the fish, but most of it will probably be found to'come from the interior cells by a process not yet investigated. We do know something directly about autolj^sis, however, the great enemy of the fish dealer, which liquefies the contente of fish flesh, and we have every reason to believe th...at if autolysis were stopped the losses of protein into brine would be reduced to a minimum. What is autolysis and how does it do its damage?
^Bitting, A. W. : Preparation of Cod and Otlier Salt Fish for Market. IT. S. Depart- ment of Agriculture, Bureau of Chemistry, Bulletin No. 133, 63 p. Washington, 1911.
12 U. S. BUREAU OF FISHERIES.
Protein, the colloid, can not pass through an osmotic membrane, but proteins can be decomposed into simpler substances which readily dissolve and pass through.
What to read after Principles Involved in the Preservation of Fish By Salt?
You can find similar books in the "Read Also" column, or choose other free books by Taylor, Harden Franklin, 1890- [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
How does this protein get out of the fish? It was said above that protein is a colloid and that colloids do not diffuse through mem- branes. A small amount must come from the blood and from the cut surface on the fish, but most of it will probably be found to'come from the interior cells by a process not yet investigated. We do know something directly about autolj^sis, however, the great enemy of the fish dealer, which liquefies the contente of fish flesh, and we have every reason to believe th...at if autolysis were stopped the losses of protein into brine would be reduced to a minimum. What is autolysis and how does it do its damage?
^Bitting, A. W. : Preparation of Cod and Otlier Salt Fish for Market. IT. S. Depart- ment of Agriculture, Bureau of Chemistry, Bulletin No. 133, 63 p. Washington, 1911.
12 U. S. BUREAU OF FISHERIES.
Protein, the colloid, can not pass through an osmotic membrane, but proteins can be decomposed into simpler substances which readily dissolve and pass through.
What to read after Principles Involved in the Preservation of Fish By Salt?
You can find similar books in the "Read Also" column, or choose other free books by Taylor, Harden Franklin, 1890- [from Old Catalog] to read onlineMoreLess
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