ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Calcium, phosphoric acid, hexosamine and amino acids were determined in horsehair crab muscle during the intermolt stages, to study possible variations in the buffering capacity. The calcium contents varied from 1.1–2.2 mg/g throughout the intermolt cycle; phosphoric acid and hexosamine level varied in a similar way to the calcium content and the amino acid level was almost constant. The buffering capacity of horsehair crab muscle was also shown to vary throughout the intermolt stages. It was strong in papercrab muscle and weak in hardcrab muscle. The organic and inorganic reserves affected the buffering capacity, so that removal by washing with water resulted in a weakening of the buffering capacity.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb02031.x
Permalink
