Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice (Englisch)

In: Journal of Food Science   ;  67 ,  3  ;  985-990  ;  2002

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ABSTRACT: Biochemical and conformational changes of actomyosin stored in ice were investigated. The K‐value of threadfin bream increased from 9% to 40% after storage for 12 d. Ca2+‐, EDTA‐, Mg2+‐, and Mg2+‐Ca2+‐ATPase activities of actomyosin decreased, whereas Mg2+‐EGTA ATPase activities increased. Total SH content of actomyosin increased after 3 d and decreased thereafter. Surface hydrophobicity gradually increased within 6 d. Protein loss during washing increased with storage time. A significant reduction (50%) of breaking force of thrice‐washed mince was observed in fish stored in ice for 6 d. There was no evidence of proteolysis of muscle proteins stored up to 9 d as shown with SDS‐PAGE.

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Hale, A.B. / Carpenter, C.E. / Walsh, M.K. | 2002
1267
Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey Proteins
Hale, A. B. / Carpenter, C. E. / Walsh, M. K. | 2002
1271
Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
Yeung, A. C. / Glahn, R. P. / Miller, D. D. | 2002
1271
Sensory and Nutritive Qualities of Food - Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
Yeung, A.C. / Glahn, R.P. / Miller, D.D. | 2002
Industrial Aspects of Selected JFS Articles
| 2002
JFS Masthead
| 2002