DENATURATION OF LABEO ROHITHA (ROHU) ACTOMYOSIN ON FROZEN STORAGE PREVENTIVE EFFECT OF DI CARBOXYLIC ACID
DENATURATION OF LABEO ROHITHA (ROHU) ACTOMYOSIN ON FROZEN STORAGE PREVENTIVE EFFECT OF DI CARBOXYLIC ACID
Date
1984
Authors
RAO, S. B
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The preventive effect of fumarate, maleate, tartrate and oxalate on the denaturation
of frozen rohu actomyosin at-20oC in 0. 7 M KC1 for 7 weeks was examined using an
in vitro test model. The rate of denaturation was followed by estimating percentage
salt extractability, Ca2 + ATP-ase activity and the clearing response test. Fumarate,
maleate and tartrate showed cryoprotective effect for higher concentration of pre-rigor
rohu actomyosin of 10 mg/ml and 20 mg/ml. At actomyosin concentration of 6 mg/ml,
maleate and tartrate showed some preventive effect whereas fumarate enhanced denaturation.
Oxalate showed poor cryoprotective action. Post-rigor rohu actomyosin was
preserved frozen without denaturation to a greater extent than pre-rigor actomyosin.
Description
Keywords
DENATURATION,LABEO ROHITHA (ROHU) ,ACTOMYOSIN ,FROZEN STORAGE PREVENTIVE,DI CARBOXYLIC ACID
Citation
Fishery Tech 21(1):29-33