A protein found in muscle stroma.
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References in periodicals archive ?
Different types of proteins (sarcoplasmic protein, myofibrillar protein and myostromin) were prepared by the method described by Chen and Hwang (2002).
Changes in relative content of three types of muscle protein (sarcoplasmic, myofibrillar protein and myostromin) from grass carp during cold storage (4 AdegC) are shown in Figure 1.
(2007), collagen protein is the major component of myostromin protein and has a pronounced effect on hardness and cohesiveness of shrimp meat.
Generally, squid meat easily becomes tough and hard and splinters after drying because of its high content of insoluble myostromin, which limits the consumption of traditional dried squid by the elderly and infants [6].