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EFFECT OF STORAGE TEMPERATURES ON THE FORMATION OF DISULFIDES AND DENATURATION OF MILKFISH ACTOMYOSIN (CHANOS CHANOS).

Author(s) : JIANG S. T., HWANG D. C., CHEN C. S.

Type of article: Article

Summary

THE EFFECTS OF FROZEN STORAGE TEMPERATURES ON THE FORMATION OF DISULFIDES AND THE DENATURATION OF ACTOMYOSIN (AM), EXTRACTED FROM MILKFISH DORSAL MUSCLE, WERE INVESTIGATED. THE ACTIVITIES OF CALCIUM-ATPASE AND MAGNESIUM(CALCIUM)-ATPASE, CALCIUM-SENSITIVITY AND AM SOLUBILITY IN 0.6 M POTASSIUM CHLORIDE DECREASED AT A HIGHER RATE AT 253 K (-20 DEG C) THAN AT 238 K (-35 DEG C). THE SOLUBLE AND INSOLUBLE PROTEINS INCREASED AT A MUCH HIGHER RATE AT 253 K THAN AT 238 K. DURING THE FREEZING PROCESS, THE TOTAL SULFHYDRYLS DECREASED WITH A FASTER NOTE AT 253 K THAN AT 238 K, SUGGESTING THAT MORE DISULFIDES FORMED IN SAMPLES AT 253 K THAN AT 238 K. DURING STORAGE, DISULFIDES FORMED AT 253 K BUT NOT AT 238 K.

Details

  • Original title: EFFECT OF STORAGE TEMPERATURES ON THE FORMATION OF DISULFIDES AND DENATURATION OF MILKFISH ACTOMYOSIN (CHANOS CHANOS).
  • Record ID : 1990-1499
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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