Protein Denaturation in Stored Frozen Alaska Pollack Muscle-I
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Protein denaturation in frozen stored hake (Merluccius merluccius L
Protein solubility of whole and minced muscle of hake (Merluccius merluccius L.) was evaluated at different temperatures of storage: -5°, -12° and -20°C. Proteins soluble in 1% NaCl did not show any change at any of the temperatures of storage, while the 5% NaCl-soluble proteins decreased significantly when whole hake was stored at -5° and 12°C (p < 0.01). A correlation was found between the de...
متن کاملFast-twitch muscle hypertrophy partly induces lipid accumulation inhibition with Alaska pollack protein intake in rats.
Fish protein is a source of animal protein that is consumed worldwide. Although it has been reported that the intake of Alaska pollack protein (APP) reduces serum triglyceride and body fat accumulation in rats, the mechanisms underlying these effects are poorly understood. In the present study, we fed 5-week-old male Sprague-Dawley rats a high-fat diet with APP or casein for 4 weeks. We reconfi...
متن کاملAlaska Pollack Protein Decreases Brain 3-methoxy-4-hydroxyphenylglycol Levels in Fasting Chicks
Alaska pollack protein (APP) reduces serum triacylglycerol and body fat accumulation by the enhancement of basal energy expenditure through fast-twitch muscle hypertrophy in rats. However, the effects of APP on brain function have not yet been clarified. In the present study, we investigated the effects of orally administered APP on the brain levels of 3-methoxy-4-hydroxyphenylglycol (MHPG), wh...
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The transformation response of lymphocytes from patients with chronic lymphatic leukemia (I-9), acute leukemia (10, I1), chronic myelogenous leukemia (12), Hodgkin's disease (4,13, 14), lymphoma (13, 14), ataxia telangiectasia (15, 16), autoimmune diseases (17, 18), myasthenia gravis (19), renal failure (20, 21), and infectious mononucleosis (22) have all been evaluated. The MLR is being evalua...
متن کاملPossible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of Atlantic mackerel.
Adding DE 18 maltodextrin (80 g kg(-1)) to high-fat minced mackerel was highly effective against lipid oxidation and protein and color changes during frozen storage. It increased the temperature of ice-melting onset (Tm') and decreased freeze concentration of solutes in the unfrozen water (UFW) phase, which would have allowed it to effectively slow such perturbations. This maltodextrin showed a...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1971
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.37.1191