DENATURATION OF LABEO ROHITHA (ROHU) ACTOMYOSIN ON FROZEN STORAGE PREVENTIVE EFFECT OF DI CARBOXYLIC ACID

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dc.contributor.authorRAO, S. B
dc.date.accessioned2022-02-10T05:28:43Z
dc.date.available2022-02-10T05:28:43Z
dc.date.issued1984
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Tech 21(1):29-33en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5748
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectDENATURATION,LABEO ROHITHA (ROHU) ,ACTOMYOSIN ,FROZEN STORAGE PREVENTIVE,DI CARBOXYLIC ACIDen_US
dc.titleDENATURATION OF LABEO ROHITHA (ROHU) ACTOMYOSIN ON FROZEN STORAGE PREVENTIVE EFFECT OF DI CARBOXYLIC ACIDen_US
dc.typeArticleen_US
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