ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS
Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in th...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
ALUR, M.D. [verfasserIn] WARIER, S.B. [verfasserIn] DOKE, S.N. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1993 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food biochemistry - Oxford [u.a.] : Wiley-Blackwell, 1977, 17(1993), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:17 ; year:1993 ; number:6 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1745-4514.1993.tb00484.x |
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| 520 | |a Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. | ||
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10.1111/j.1745-4514.1993.tb00484.x doi (DE-627)NLEJ240580109 DE-627 ger DE-627 rakwb ALUR, M.D. verfasserin aut ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| WARIER, S.B. verfasserin aut DOKE, S.N. verfasserin aut NAIR, P.M. oth In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 17(1993), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:17 year:1993 number:6 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1993.tb00484.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 17 1993 6 0 |
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10.1111/j.1745-4514.1993.tb00484.x doi (DE-627)NLEJ240580109 DE-627 ger DE-627 rakwb ALUR, M.D. verfasserin aut ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| WARIER, S.B. verfasserin aut DOKE, S.N. verfasserin aut NAIR, P.M. oth In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 17(1993), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:17 year:1993 number:6 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1993.tb00484.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 17 1993 6 0 |
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10.1111/j.1745-4514.1993.tb00484.x doi (DE-627)NLEJ240580109 DE-627 ger DE-627 rakwb ALUR, M.D. verfasserin aut ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| WARIER, S.B. verfasserin aut DOKE, S.N. verfasserin aut NAIR, P.M. oth In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 17(1993), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:17 year:1993 number:6 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1993.tb00484.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 17 1993 6 0 |
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10.1111/j.1745-4514.1993.tb00484.x doi (DE-627)NLEJ240580109 DE-627 ger DE-627 rakwb ALUR, M.D. verfasserin aut ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| WARIER, S.B. verfasserin aut DOKE, S.N. verfasserin aut NAIR, P.M. oth In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 17(1993), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:17 year:1993 number:6 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1993.tb00484.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 17 1993 6 0 |
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10.1111/j.1745-4514.1993.tb00484.x doi (DE-627)NLEJ240580109 DE-627 ger DE-627 rakwb ALUR, M.D. verfasserin aut ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| WARIER, S.B. verfasserin aut DOKE, S.N. verfasserin aut NAIR, P.M. oth In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 17(1993), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:17 year:1993 number:6 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1993.tb00484.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 17 1993 6 0 |
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Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. |
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Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. |
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Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240580109</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707114036.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1993 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4514.1993.tb00484.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240580109</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">ALUR, M.D.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Microorganisms (Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. 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