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Effects of Frozen Storage on Chicken Muscle Proteins (1963)

KHAN, A. W. ; BERG, L. ; LENTZ, C. P.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 28 (1963), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Quantitative examination of chicken muscle proteins showed that protein extractability in both breast and leg muscle decreased during frozen storage because of loss of solubility of actomyosin fraction. This decrease accompanied a decrease in the sulfhydryl-group content of muscles and loss in myosin-adenosinetriphosphatase activity. The stroma-protein fraction remained unaffected, and the sarcoplasmic-protein fraction decreased only after long storage. In the non-protein-nitrogen fraction, the amount of free amino acids and other protein-breakdown products increased as a result of proteolysis. The rate of these changes depended directly on storage temperature and time. It is suggested that chicken muscles in frozen storage undergo proteolysis and that the myofibrillar-protein fraction is denatured.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00221.x

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Submerged citric acid fermentation of beet molasses in tank-type fermentersIssued as N.R.C. No. 7672. (1963)

Clark, D. S. ; Lentz, C. P.

New York, NY [u.a.] : Wiley-Blackwell

Biotechnology and Bioengineering 5 (1963), S. 193-199

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ISSN: 0006-3592

Keywords: Chemistry ; Biochemistry and Biotechnology

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Ferrocyanide-treated beet molasses was fermented in fully baffled mechanically agitated, 2.5-liter, tank-type fermenters using pellets of Aspergillus niger grown in shake flasks as an inoculum. The object of the study was to adapt the fermentation method previously developed in an unstirred tower-type fermenter to a conventional tank-type fermenter. Under selected conditions of stirring (agitator speed 400-700 rpm) and sparging (medium porosity sintered disk), high yields of citric acid (8.6% citric acid, 70% conversion of available sugar) were obtained in 140 hr. of fermentation. There was little relation between citric acid yield and aeration conditions in the fermenter as judged by mash viscosity measurements and sulfite oxidation studies.

Additional Material: 3 Ill.