Changesin Myoglobin of Big Eye Tuna During Chilling Storage

Temperature-dependent Structural Perturbation of Tuna Myoglobin

To unveil the mechanism of fast autooxidation of fish myoglobins, the effect of temperature on the structural change of tuna myoglobin was investigated. Purified myoglobin was subjected to preincubation at 5, 20, 50 and 40C. Overall helical structural decay through thermal treatment up to 95C was monitored by circular dichroism spectrometry, while the structural changes around the heme pocket w...

Reduction of chilling injury in sweet lime by thiabendazole and benomyl during gold storage

determination of time of chilling injury in occurrence pomegranate fruit (punica granatum l.) during cold storage

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Changesin the SaccharoidFractionin Ratswith

“Saccharoid fraction,” defined as the nonglucose reducing substances in blood, increases both in hyperglycemia (blood glucose concentration exceeding 280 mg/dI) and hypoglycemia (blood sugar less than 65 mg/dI) in rats. This increase is not completely accounted for by glutathione, glucuronic acid, ascorbic acid, uric acid, and creatinine. Some of the constituents of saccharoid fraction seem to ...

LIPID CHANGES DURING LONG-TERM STORAGE OF CANNED TUNA (Thunnus alalunga)

Lipid damages were studied during a prolonged storage of canned fish. Albacore tuna was processed at two sterilization conditions (115°C, 74 min; 120°C, 40 min) and then stored up to six years. Analyses (lipid oxidation and hydrolysis, browning, fluorescent compounds formation) were achieved on the lipids extracted from the white muscle of the fish and on the packing oils. Muscle lipids were pa...