Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel
Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein c...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
VENUGOPAL, V. [verfasserIn] DOKE, S.N. [verfasserIn] THOMAS, P. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1998 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 63(1998), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:63 ; year:1998 ; number:4 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1998.tb15804.x |
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| 520 | |a Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. | ||
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10.1111/j.1365-2621.1998.tb15804.x doi (DE-627)NLEJ243226233 DE-627 ger DE-627 rakwb VENUGOPAL, V. verfasserin aut Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| gamma irradiation DOKE, S.N. verfasserin aut THOMAS, P. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15804.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 4 0 |
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10.1111/j.1365-2621.1998.tb15804.x doi (DE-627)NLEJ243226233 DE-627 ger DE-627 rakwb VENUGOPAL, V. verfasserin aut Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| gamma irradiation DOKE, S.N. verfasserin aut THOMAS, P. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15804.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 4 0 |
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10.1111/j.1365-2621.1998.tb15804.x doi (DE-627)NLEJ243226233 DE-627 ger DE-627 rakwb VENUGOPAL, V. verfasserin aut Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| gamma irradiation DOKE, S.N. verfasserin aut THOMAS, P. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15804.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 4 0 |
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10.1111/j.1365-2621.1998.tb15804.x doi (DE-627)NLEJ243226233 DE-627 ger DE-627 rakwb VENUGOPAL, V. verfasserin aut Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| gamma irradiation DOKE, S.N. verfasserin aut THOMAS, P. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15804.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 4 0 |
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10.1111/j.1365-2621.1998.tb15804.x doi (DE-627)NLEJ243226233 DE-627 ger DE-627 rakwb VENUGOPAL, V. verfasserin aut Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| gamma irradiation DOKE, S.N. verfasserin aut THOMAS, P. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15804.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 4 0 |
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Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel |
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Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. |
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Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. |
| abstract_unstemmed |
Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water. |
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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">NLEJ243226233</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174248.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s1998 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1998.tb15804.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243226233</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">VENUGOPAL, V.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1998</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">Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">gamma irradiation</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">DOKE, S.N.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">THOMAS, P.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">63(1998), 4, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:63</subfield><subfield code="g">year:1998</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1998.tb15804.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">63</subfield><subfield code="j">1998</subfield><subfield code="e">4</subfield><subfield code="h">0</subfield></datafield></record></collection>
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