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 role of the actomyosin denaturation in the thermal gelation of muscle pastes by ultraviolet (UV) irradiation was studied. The pastes and actomyosins were obtained from sardine, beef, and pork. When UV irradiation (2,700 μW/cm2) from a photochemical mercury-arc lamp was applied to the pastes, the surface gel strength of thermal gels markedly increased with prolonged irradiating time. The effect of UV at 360 nm on the sardine gels was superior to that at 250 nm. UV denaturation of actomyosin ATPases revealed that activation of Mg-ATPase and decrease of EDTA-ATPase occurred simultaneously. The possible role of UV irradiation in the thermal gelation was discussed from the point of actomyosin ATPases.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05129.x
