background: freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. objectives: oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. this study was aimed to evaluate the effect of three...

The impact of three levels of sea salt (0.0, 8.0, and 16.0 mS/cm2) on six varieties of soybean (Crawford, G21, G22, G35, G82, and G83) was studied. Growth criteria, photosynthetic pigments, soluble sugars, soluble protein, free amino acids, free proline, and protein profile of soybean varieties were investigated under sea salt stress. Results of this study showed a considerable decrease in grow...

Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities o...

Salt-soluble protein extraction, important in forming meat emulsions, is dependent on several factors including species of the protein source. The purpose of this experiment was to quantify the amount of salt-soluble proteins in various muscles of three species commonly used in meat products beef, pork, and chicken. Pork and beef serratus ventralis muscles (dark) and the semitendinosus muscles ...

This study determined the effects of extraction buffer pH and postmortem aging on the extraction of salt-soluble and water-soluble proteins from broiler pectoralis muscle. Deboned broiler breast fillets were collected at 4 h postmortem, packaged, and then stored at 4°C until 1, 5, or 8 d postmortem. After the designated aging period, salt-soluble and water-soluble protein extractions were perfo...

This research was aims to determine the effect of coconut shell liquid smoke application on smoking process physicochemical quality smoked catfish stored at freezing temperature for 14 days. The test parameters used were proximate analysis (protein, fat, and water content), salt-soluble protein, pH, texture (adhesion, springness, cohesiveness, hardness). Analysis data in this experiment using a...

Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes will accur...

Salicylic acid (SA) is a naturally occurring plant hormone that has positive effects on growth and tolerance to biotic and abiotic stresses, especially salinity in plants. To evaluate the effects of SA and salt stress on some morphological and physiological traits and quantitative activities of antioxidant enzymes on thyme (Thymus vulgaris), was conducted a factorial pot experiment based on com...

Incubation of normal newborn pig aorta with [14C]valine yielded a labeled protein that was isolated and purified with salt-soluble elastin from copper-deficient pig aorta as carrier. The labeled protein is soluble in strong neutral salt solution in the cold. It coacervates reversibly and can be separated into a hydrophobic phase by centrifugation at 32-37”. The protein migrates on polyacrylamid...