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Pink perch
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Actomyosin from fresh pinkperch (Nemipterus japonicus) meat was isolated and its properties were assessed. The SDS-PAGE pattern indicated multiple bands in the molecular weight range of 210 5 KD to 2104 KD. The dynamic viscoelastic behaviour revealed sol-gel transition at 2 temperatures, 36.7°C and 63.3°C. Setting of actomyosin at 30°C for 1 hr could increase the storage modulus values significantly. The freezing and frozen storage of actomyosin alter solubility in high ionic strength buffer by 17.9% and reduction in Ca++ ATPase activity by 41.8%.
17p
nguaconbaynhay5
11-05-2020
23
1
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The present study was carried out to evaluate changes in biochemical, sensory and functional characteristics of whole and gutted pink perch (Nemipterus japonicus) during ice storage. Samples were drawn daily till the fish was organoleptically unacceptable. Organoleptic scores of ice stored pink perch (N. japonicus) decreased gradually on 13 and 15 days respectively and it was acceptable. On 15 and 19 days there was ammonical odour and it was fully spoiled on 17th and 21th day of ice storage.
13p
caygaocaolon2
14-03-2020
17
1
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