메뉴 건너뛰기




Volumn 44, Issue 10, 1996, Pages 3108-3112

Biochemical Properties of Actomyosin and Expressible Moisture of Frozen Stored Striated Adductor Muscles of Aulacomya ater ater (Molina): Effects of Polyphosphates

Author keywords

Biochemical properties; Expressible moisture; Frozen storage; Myofibrillar proteins; Striated adductor muscles

Indexed keywords

AULACOMYA; AULACOMYA ATER;

EID: 0038494173     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960113v     Document Type: Article
Times cited : (10)

References (37)
  • 1
    • 0020537655 scopus 로고
    • Mapping of hydrophobic sites of the surface of myosins and its fragments
    • Boredjo, J. Mapping of hydrophobic sites of the surface of myosins and its fragments. Biochemistry 1983, 22, 1182-1187.
    • (1983) Biochemistry , vol.22 , pp. 1182-1187
    • Boredjo, J.1
  • 2
    • 4244120872 scopus 로고
    • Microdetermination of phosphorus
    • Chen, P. S.; Toribara, T. J.; Warner, H. Microdetermination of phosphorus. Anal. Chem. 1956, 28, 1756-1758.
    • (1956) Anal. Chem. , vol.28 , pp. 1756-1758
    • Chen, P.S.1    Toribara, T.J.2    Warner, H.3
  • 3
    • 84988120971 scopus 로고
    • On-board handling and freezing of the sea scallop Placopecten magellanicus
    • Chung, S. L.; Merrit, J. H. On-board handling and freezing of the sea scallop Placopecten magellanicus. Int. J. Food Sci. Technol. 1991, 26, 695-705.
    • (1991) Int. J. Food Sci. Technol. , vol.26 , pp. 695-705
    • Chung, S.L.1    Merrit, J.H.2
  • 4
    • 84987278556 scopus 로고
    • Storage life of frozen blocks of Patagonian hake (M hubbsi) filleted and minced
    • Ciarlo, A. S.; Boeri, R. L.; Giannini, D. H. Storage life of frozen blocks of Patagonian hake (M hubbsi) filleted and minced J Food Sci. 1985, 50, 723-726.
    • (1985) J Food Sci. , vol.50 , pp. 723-726
    • Ciarlo, A.S.1    Boeri, R.L.2    Giannini, D.H.3
  • 5
    • 0015222691 scopus 로고
    • Paramyosin and the filaments of molluscan "catch" muscles. I. Paramyosin structure and assembly
    • Cohen, C.; Szent-Gyorgyi, A. G.; Kendrick-Jones, J. Paramyosin and the filaments of molluscan "catch" muscles. I. Paramyosin structure and assembly. J. Mol. Biol. 1971, 56, 223-237.
    • (1971) J. Mol. Biol. , vol.56 , pp. 223-237
    • Cohen, C.1    Szent-Gyorgyi, A.G.2    Kendrick-Jones, J.3
  • 6
    • 0000922902 scopus 로고
    • Studies on the protein of fish skeletal muscle: Denaturation and aggregation of cod myosin
    • Connell, J. J. Studies on the protein of fish skeletal muscle: Denaturation and aggregation of cod myosin. Biochem J. 1960, 75, 530-538.
    • (1960) Biochem J. , vol.75 , pp. 530-538
    • Connell, J.J.1
  • 7
    • 0011220353 scopus 로고
    • The effects of freezing and frozen storage on the protein of fish muscle
    • Harwthorne, J., Rolfe, J. E. Eds.; Pergamon Press: Oxford, U.K.
    • Connell, J. J. The effects of freezing and frozen storage on the protein of fish muscle. In Low Temperature Biology of Foodstuffs; Harwthorne, J., Rolfe, J. E. Eds.; Pergamon Press: Oxford, U.K., 1968; pp 333-358.
    • (1968) Low Temperature Biology of Foodstuffs , pp. 333-358
    • Connell, J.J.1
  • 8
    • 2542518124 scopus 로고
    • Liquid loss in shucked oyster (Crassostrea virginica) meat during ice storage
    • Cook, D. W.; Chai, T.; Hackney, C. R.; Martin, R. E. ; Otwell, W. S.; Ward, O. R. Liquid loss in shucked oyster (Crassostrea virginica) meat during ice storage. J Food Sci. 1988, 53, 1671-1673.
    • (1988) J Food Sci. , vol.53 , pp. 1671-1673
    • Cook, D.W.1    Chai, T.2    Hackney, C.R.3    Martin, R.E.4    Otwell, W.S.5    Ward, O.R.6
  • 9
    • 84985321094 scopus 로고
    • Effect of storing hake (M. hubbsi) on ice on the viscosity of the extratc of soluble muscle protein
    • Crupkin, M.; Barassi, C. A.; Martone, C. B.; Trucco, R. E. Effect of storing hake (M. hubbsi) on ice on the viscosity of the extratc of soluble muscle protein. J. Sci. Food Agric. 1979, 30, 911-914.
    • (1979) J. Sci. Food Agric. , vol.30 , pp. 911-914
    • Crupkin, M.1    Barassi, C.A.2    Martone, C.B.3    Trucco, R.E.4
  • 10
    • 84981845284 scopus 로고
    • Protein denaturation in frozen stored fish
    • Dyer, W. J. Protein denaturation in frozen stored fish. J Food Res. 1951, 16, 522-526.
    • (1951) J Food Res. , vol.16 , pp. 522-526
    • Dyer, W.J.1
  • 11
    • 85007999853 scopus 로고
    • Comparative quality of fresh and frozen and thawed scallop meats and post-thaw keeping quality during storage at 5 °C
    • Dyer, W. J.; Hiltz, D. F. Comparative quality of fresh and frozen and thawed scallop meats and post-thaw keeping quality during storage at 5 °C. Bull. Jpn. Soc. Sci. Fish. 1974, 40, 235-243.
    • (1974) Bull. Jpn. Soc. Sci. Fish. , vol.40 , pp. 235-243
    • Dyer, W.J.1    Hiltz, D.F.2
  • 12
    • 0017189110 scopus 로고
    • Paramyosin in invertebrates muscles. I. Identification and localization
    • Elfvin, M.; Levine, R. J. C.; Dewey, M. M. Paramyosin in invertebrates muscles. I. Identification and localization. J. Cell Biol. 1976, 71, 261-271.
    • (1976) J. Cell Biol. , vol.71 , pp. 261-271
    • Elfvin, M.1    Levine, R.J.C.2    Dewey, M.M.3
  • 13
    • 0000713654 scopus 로고
    • Comparative water holding capacity of various muscle foods
    • Fennema, O. R. Comparative water holding capacity of various muscle foods. J. Muscle Food 1990, 1, 363-381.
    • (1990) J. Muscle Food , vol.1 , pp. 363-381
    • Fennema, O.R.1
  • 14
    • 0017158009 scopus 로고
    • Light chains of carp and pike skeletal muscle myosins. Isolation and characterization of the most anodic light chain on alkaline pH electrophoresis
    • Focant, B.; Huriaux, F. Light chains of carp and pike skeletal muscle myosins. Isolation and characterization of the most anodic light chain on alkaline pH electrophoresis FEBS Lett. 1976, 65(10), 16-19.
    • (1976) FEBS Lett. , vol.65 , Issue.10 , pp. 16-19
    • Focant, B.1    Huriaux, F.2
  • 15
    • 0011451705 scopus 로고
    • Biochemistry of meat hydration
    • Hamm, R. Biochemistry of meat hydration. Adv. Food Res. 1960, 10, 355-363.
    • (1960) Adv. Food Res. , vol.10 , pp. 355-363
    • Hamm, R.1
  • 16
    • 0009628034 scopus 로고
    • Water holding capacity of meat
    • Cole, O. S. A., Lawrie, R. A., Eds.; Butterworth: London, U.K.
    • Hamm, R. Water holding capacity of meat. In Meat; Cole, O. S. A., Lawrie, R. A., Eds.; Butterworth: London, U.K., 1975; pp 321-337.
    • (1975) Meat , pp. 321-337
    • Hamm, R.1
  • 17
    • 0001730045 scopus 로고
    • Functional properties of myofibrillar system and their measurement
    • Bechtel, P. J., Ed.; Academic Press: New York, Chapter 4
    • Hamm, R. Functional properties of myofibrillar system and their measurement. In Muscles as Food; Bechtel, P. J., Ed.; Academic Press: New York, 1986; Chapter 4, pp 136-199.
    • (1986) Muscles as Food , pp. 136-199
    • Hamm, R.1
  • 19
    • 0007038120 scopus 로고
    • Hexose monophosphate accumulation and related metabolic changes in unfrozen and thawed adductor muscle of the sea scallop (Placopecten magellanicus)
    • Hiltz, D. F. and Dyer, W. J. Hexose monophosphate accumulation and related metabolic changes in unfrozen and thawed adductor muscle of the sea scallop (Placopecten magellanicus). J. Fish. Res. Board Can. 1973, 30, 45-52.
    • (1973) J. Fish. Res. Board Can. , vol.30 , pp. 45-52
    • Hiltz, D.F.1    Dyer, W.J.2
  • 20
    • 33845377898 scopus 로고
    • Changes in free amino acids and protein denaturation of fish muscle during frozen storage
    • Jiang, S. T.; Lee, T. C. Changes in free amino acids and protein denaturation of fish muscle during frozen storage. J. Agric. Food Chem. 1985, 33, 839-844.
    • (1985) J. Agric. Food Chem. , vol.33 , pp. 839-844
    • Jiang, S.T.1    Lee, T.C.2
  • 21
    • 2542579034 scopus 로고
    • Freezing preservation of fresh shucked oyster (Crassostrea gigas) Reduction of drip loss from frozen shucked oyster
    • Jiang, S .T.; Chen, M. T.; Wu, C. H. Freezing preservation of fresh shucked oyster (Crassostrea gigas) Reduction of drip loss from frozen shucked oyster. J. Fish. Soc. Taiwan 1977, 6(1), 56-64.
    • (1977) J. Fish. Soc. Taiwan , vol.6 , Issue.1 , pp. 56-64
    • Jiang, S.T.1    Chen, M.T.2    Wu, C.H.3
  • 24
    • 0001294231 scopus 로고
    • Denaturation of fish muscle proteins during frozen storage
    • Fennema, O., ACS Symposium Series 180; American Chemical Society: Washington, DC
    • Matsumoto, J. J. Denaturation of fish muscle proteins during frozen storage. In Proteins at Low temperature; Fennema, O., ACS Symposium Series 180; American Chemical Society: Washington, DC, 1979; pp 205-312.
    • (1979) Proteins at Low Temperature , pp. 205-312
    • Matsumoto, J.J.1
  • 26
    • 84985275130 scopus 로고
    • Biochemical properties of actomyosin of cold stored striated adductor muscles of Aulacomya ater ater (Molina)
    • Paredi, M. E.; De Vido de Mattio, N.; Crupkin, M. Biochemical properties of actomyosin of cold stored striated adductor muscles of Aulacomya ater ater (Molina). J. Food Sci. 1990, 55, 1567-1570.
    • (1990) J. Food Sci. , vol.55 , pp. 1567-1570
    • Paredi, M.E.1    De Vido De Mattio, N.2    Crupkin, M.3
  • 27
    • 84952488669 scopus 로고
    • Biochemical properties of actomyosin and expressible juice of cold stored striated muscles of Aulacomya ater ater (Molina). Effect of Ionic Solutes
    • Paredi, M. E.; De Vido de Mattio, N.; Crupkin, M. Biochemical properties of actomyosin and expressible juice of cold stored striated muscles of Aulacomya ater ater (Molina). Effect of Ionic Solutes. J. Aquat. Food Prod. Technol. 1992, 3/4, 133-145.
    • (1992) J. Aquat. Food Prod. Technol. , vol.3-4 , pp. 133-145
    • Paredi, M.E.1    De Vido De Mattio, N.2    Crupkin, M.3
  • 28
    • 0017342054 scopus 로고
    • Improved resolution of myofibrillar proteins with sodium dodecyl sulfate polyacrylamide gel electrophoresis
    • Portzio, M. A.; Pearson. A. Improved resolution of myofibrillar proteins with sodium dodecyl sulfate polyacrylamide gel electrophoresis. Biochim. Biophys. Acta 1977, 490, 27-34.
    • (1977) Biochim. Biophys. Acta , vol.490 , pp. 27-34
    • Portzio, M.A.1    Pearson, A.2
  • 29
    • 0000665651 scopus 로고
    • Theories of protein denaturation during frozen storage of fish flesh
    • Shenouda, S. Y. K. Theories of protein denaturation during frozen storage of fish flesh. Adv. Food Res. 1980, 26, 275-311.
    • (1980) Adv. Food Res. , vol.26 , pp. 275-311
    • Shenouda, S.Y.K.1
  • 31
    • 0004036706 scopus 로고
    • Processing Technology Applied Science Publishers Ltd.: London
    • Susuki, T. Fish and Krill Proteins, Processing Technology Applied Science Publishers Ltd.: London, 1981.
    • (1981) Fish and Krill Proteins
    • Susuki, T.1
  • 32
    • 0015222719 scopus 로고
    • Paramyosin and the filaments of molluscan "catch" muscles. II. Native filaments. Isolation and characterization
    • Szent-Gyorgyi, A. G.; Cohen, C.; Kendrick-Jones, J. Paramyosin and the filaments of molluscan "catch" muscles. II. Native filaments. Isolation and characterization. J. Mol. Biol. 1971, 56, 239-258.
    • (1971) J. Mol. Biol. , vol.56 , pp. 239-258
    • Szent-Gyorgyi, A.G.1    Cohen, C.2    Kendrick-Jones, J.3
  • 33
    • 0001567920 scopus 로고
    • The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH and Pyrophosphate
    • Trout, G. R.; Schmidt, G. R. The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH and Pyrophosphate. Meat Sci. 1987, 20, 129-135.
    • (1987) Meat Sci. , vol.20 , pp. 129-135
    • Trout, G.R.1    Schmidt, G.R.2
  • 34
    • 84891841415 scopus 로고
    • Ciclo sexual de la cholga Aulacomya ater ater (Molina) en Puerto Deseado
    • Vinuesa, J. H.; Tortorelli, M. C. Ciclo sexual de la cholga Aulacomya ater ater (Molina) en Puerto Deseado (Sexual cycle of the cholga Aulacomya ater ater (Molina) in Deseado Harbor Argentina). Physis (Buenos Aires) 1980, A39, 21-29.
    • (1980) Physis (Buenos Aires) , vol.A39 , pp. 21-29
    • Vinuesa, J.H.1    Tortorelli, M.C.2
  • 35
    • 0010270655 scopus 로고
    • Changes in water holding capacity and cationic shifts during the heating and freezing and thawing of meats as revealed by simple methods for measuring for shringkage
    • Wierbicki, E.; Kuncle, L. E.; Deatherage, G. G. Changes in water holding capacity and cationic shifts during the heating and freezing and thawing of meats as revealed by simple methods for measuring for shringkage. Food Technol. 1957, 11, 69-73.
    • (1957) Food Technol. , vol.11 , pp. 69-73
    • Wierbicki, E.1    Kuncle, L.E.2    Deatherage, G.G.3
  • 37
    • 85011188964 scopus 로고
    • Effect of inorganic polyphosphate on thermal denaturation of carp myofibrillar protein at low ionic strength
    • Yagi, H.; Sakamoto, M.; Wakameda, A.; Arai, K. Effect of inorganic polyphosphate on thermal denaturation of carp myofibrillar protein at low ionic strength. Bull. Jpn. Soc. Sci. Fish. 1985, 51, 667-672.
    • (1985) Bull. Jpn. Soc. Sci. Fish. , vol.51 , pp. 667-672
    • Yagi, H.1    Sakamoto, M.2    Wakameda, A.3    Arai, K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.