Heat coagualation studies on mixed systems of actomysin and sarcoplasmic protein
Heat coagualation studies on mixed systems of actomysin and sarcoplasmic protein
| dc.contributor.author | Radhakrishnan, A.G. | |
| dc.contributor.author | Antony, P.D. | |
| dc.contributor.author | Nair, M.R | |
| dc.date.accessioned | 2013-06-05T07:47:50Z | |
| dc.date.available | 2013-06-05T07:47:50Z | |
| dc.date.issued | 1982 | |
| dc.description.abstract | 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. | en_US |
| dc.identifier.citation | Harvest and Post-harvest Technology of Fish proceedings of the Symposium on Harvest and Post-harvest Technology of Fish during 24-27 November,1982 at Cochin. ed by Ravindran,K. et al, 439-440 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/185 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fishries Technologists (India) | en_US |
| dc.subject | heat coagulation | en_US |
| dc.subject | actomyosin | en_US |
| dc.subject | sarcoplasmic protein | en_US |
| dc.title | Heat coagualation studies on mixed systems of actomysin and sarcoplasmic protein | en_US |
| dc.type | Article | en_US |