Biochemistry & Nutrition

Permanent URI for this community

http://localhost:4000/handle/123456789/51

Browse

Browsing Biochemistry & Nutrition by Subject "actomyosin"

Now showing 1 - 1 of 1
  • Item
    Heat coagualation studies on mixed systems of actomysin and sarcoplasmic protein
    (Society of Fishries Technologists (India), 1982) Radhakrishnan, A.G.; Antony, P.D.; Nair, M.R
    Actomyosin and sarcoplasmic proteins were prepared from fishes like oil sardine (Sardinella longiceps) mackerel (Rastrelliger kanagurta) mullet (Mugil parsia) cat fish (Tachysurus dussumeri) tilapia (Tilapia mossambia)and poolan (Electris fusca) by extracting with appropriate buffers. They were heat coagulated individually and also after mixing in various proportion. The ratio of actomyosin to sarcoplasmic protein varied from 0.28 to 1.2 while the ratio of actomyosin to coagulable sarcoplasmic protein varied from 0.82 to 2.0. On heating after mixing sarcoplasmic protein and actomyosin in various proprtion;it is the actomyosin that is mostly affected compared to sarcoplasmic protein. These observations may have a direct bearing on the gel forming capacity of the meats of the concerned species.