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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Effects of postmortem storage of rabbit muscle at 25° on the properties of α-actinin and tropomyosin-troponin-containing fractions prepared from this muscle were studied. Postmortem storage did not affect the amount of α-actinin or tropomyosin-troponin that could be extracted from rabbit myofibrils by water washes or by a 3-day, pH 8.5, low-ionic strength extraction. Myosin B prepared from postmortem muscle underwent turbidity development much faster than myosin B prepared from muscle immediately after death. This increased rate of turbidity development was probably not due to postmortem changes in α-actinin, since the ability of α-actinin to accelerate the ATPase (for abbreviations used in this paper, see list under References) activity or the turbidity response of reconstituted actomyosin suspensions gradually decreased, rather than increased, during postmortem storage. However, even after 14 days postmortem at 25°α-actinin retained some activity in both the ATPase and turbidity tests. Moreover, the increased rate of turbidity development of postmortem myosin B was probably not due to degradation of the tropomyosin-troponin complex, since postmortem storage affected the activity of this complex only slightly and, even after 14 days post-mortem, the tropomyosin-troponin complex still conferred some Ca++-sensitivity on reconstituted actomyosin suspensions. Myosin B prepared from postmortem muscle did not contain more active α-actinin than myosin B prepared from muscle immediately after death, but the F-actin-tropomyosin-troponin interaction was gradually weakened during postmortem storage without any evident degradation of F-actin and the tropomyosin-troponin complex themselves. The weakened F-actin-tropomyosin-troponin interaction probably caused loss of Ca++-sensitivity in myosin B prepared from postmortem muscle. Results of this study indicate that postmortem changes in α-actinin and the tropomyosin-troponin complex per se are not the primary cause of postmortem modification in the actin-myosin interaction.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– A study was done on the effects of in vitro storage of purified α-actinin, troponin, tropomyosin, and the tropomyosin-troponin complex on the activity of these protein fractions in the ATPase and superprecipitation assays. Storage was done at various combinations of temperatures between 0 and 40°C and pH values between 5.7 and 7.0. Even after 40 hr of storage, activities of purified tropomyosin and the tropomyosin-troponin complex were not affected by any combination of temperature and pH included in this study, but activities of purified α-actinin and troponin were almost completely lost after 16 hr at 40°C and pH 5.7. Storage for 40 hr at low pH (5.7) and low temperatures (0°C) did not affect the activity of either α-actinin or troponin, but 40 hr of storage at high temperatures (40°C) and neutral pH caused some loss in activity for both these proteins. This loss of activity caused by 40°C, pH 7.0 storage was much more noticeable in the case of troponin than in the case of α-actinin. Storage periods of 40 hr or longer were required before any loss of α-actinin activity could be detected at pH 7.0 and 40°C. Since most meat animal carcasses are chilled soon after exsanguination and attain muscle temperatures of 25°C or lower before the pH falls below 6.2, it is probable that α-actinin and tropomyosin-troponin activity remain almost unchanged in meat handled through normal market channels. However, myofibrillar tissue in those porcine animals whose musculature undergoes a very rapid post-mortem decline in pH so that values of 5.7 or less are reached while muscle temperatures are still 37°C or higher may lose much of its α-actinin and tropomyosin-troponin activity during the first 24 hr post-mortem.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of gamma irradiation on the chemical properties of actin and actomyosin during aging of meats have been studied. Meats were irradiated with 4 × 106 rad of cobalt-60 gamma rays at 40° F in three steps, i.e., immediately after slaughter, at maximum rigor, and at “rigor off.” Actin and two kinds of actomyosin (AMS and AML, previously reported by authors) were isolated from irradiated and control meats. The contents of sulfhydryl groups and amino acids, viscosity, the activity of ATPase and ATP sensitivity of actin and actomyosin were determined. From the results, actin is thought to be only slightly sensitive to irradiation as compared with actomyosin, and the latter, especially AML (a long-time extracted actomyosin) is considered to be very sensitive. In this case, it is inferred that the depolymerization must have taken place in actomyosin molecule by irradiation on meats. The effects of the time of irradiation on the chemical properties of actomyosin in meats seem to be more remarkable at rigor off than at the other two steps.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Addition of histidine accelerated hydrolysis of fish protein during fermentation in the manufacture of fish sauce and after 4 mo fermentation yielded a product typical of traditional fish sauce. The liquefaction rate of the histidine-treated sauce was faster than that of the control. The degree of hydrolysis was much greater in the histidine-added sauces than in the control. Most amino acids were higher in the histidine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of making fish sauce with added lysine was studied. A difference was found in quality of the volatile compounds detected from the control and from the lysine-added samples. High concentration of lysine did not significantly affect acceptance due to aroma but reduced acceptance of flavor and color. Addition of lysine could feasibly increase protein level of fish sauce. Sensory evaluation in terms of overall quality showed that addition of up to 2.0% lysine was quite acceptable.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oxygen consumption was measured by an oxygen sensor after addition of purified fungal amine oxidase to fish extracts. The oxidation of histamine to imidazoleacetaldehyde proceeded stoichiometrically. Based on the equimolar relationship between histamine and oxygen consumption, histamine was determined selectively by the oxygen sensor. Neither sample pretreatment removing interfering materials nor daily calibration by histamine standard was required. Histamine contents in scombroid fish were determined rapidly with good accuracy. AOAC and oxygen sensor methods showed a very high correlation (r=0.999, n=6).
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC-MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.
    Type of Medium: Electronic Resource
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  • 8
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To elucidate the changes of “myosin B” during storage of rabbit muscle, investigation was made of the dissociation of “myosin B” into myosin A and actin, their content of “myosin B,” and the interaction of “myosin B” with ATP. The approximate contents of myosin A and actin in “myosin B” were variable, showing a maximum content of actin in “myosin B” extracted from the muscle at 2 days after slaughter. This can also be inferred from changes of viscosity and the salting-out curve of “myosin B,” as recently shown. Moreover, the interaction between actin and myosin A in “myosin B” became less strong with the progress of aging.
    Type of Medium: Electronic Resource
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