| Autor: |
Munehiko Tanaka, Keishi Amano, Wen-Ching Ko, Yuji Nagashima, Takeshi Taguchi |
| Rok vydání: |
1990 |
| Předmět: |
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| Zdroj: |
NIPPON SHOKUHIN KOGYO GAKKAISHI. 37:637-642 |
| ISSN: |
0029-0394 |
| DOI: |
10.3136/nskkk1962.37.8_637 |
| Popis: |
The thermal gelation of sardine and Alaska pollack muscle proteins treated with high pressure was studied by means of temperature (40°, 50°, 60°, and 70°C)-jelly strength and thermal denaturation of actomyosin ATPases. The pressure treatment enhanced thermal jelly strength of meat and myosin pastes all over the temperature tested. The enhancing effects on both meat and myosin pastes were 1.3-1.6times at 200 or 500atm for sardine and about 1.5 times at 3000atm for Alaska pollack. The thermal denaturation (30°C) of the actomyosin Ca-ATPase was suppressed by pressure treatment (200 and 500atm). But for the Mg-ATPase the thermal activation was observed regardless of pressure treatment. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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