Effects of the hydration process on water-soluble proteins of preserved cod products

Food Chemistry

Volumn 93, Issue 3, 2005, Pages 385-393

  Di Luccia, Aldo ^a   Alviti, Giovanna ^a   Lamacchia, Carmen ^b   Faccia, Michele ^a   Gambacorta, Giuseppe ^b   Liuzzi, Vitantonio ^a   Musso, Salvatore Spagna ^c  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Atlantic cod; Cross linked aggregates; Dried cod products; Sarcoplasmic proteins

Indexed keywords

FISH PROTEIN; WATER;

ARTICLE; ATLANTIC COD; CAPILLARY ELECTROPHORESIS; CROSS LINKING; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDRATION; INTERMETHOD COMPARISON; OXIDATION KINETICS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; PROTEIN FOLDING; REDUCTION KINETICS; REHYDRATION; SOLUBILITY;

GADUS MORHUA; MERLUCCIUS CAPENSIS;

EID: 19544371604     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.034     Document Type: Article

References (38)

1. M. Astwan, M. Wahyuni, T. Tadokoro, and A. Maekawa Defatting and desalting treatment of indonesian dried-salted fish: dietary effects on alpha-tocopherol and peroxide levels in the serum and liver of rats Bioscience Biotechnology and Biochemistry 59 8 1995 1450 1454
2. J.M. Barat, S. Rodríguez-Barona, A. Andrés, and P. Fito Cod salting manufacturing analysis Food Research International 36 2003 447 453
3. J.N. Beraquet, M. Okada, V.L. Ferriera, and H.C. Menezes Um processo rapido de salga e secagem de peixe. I. Aspectos de processamento e aceitabilidade Coletânea do Instituto de Tecnologia de Alimentos 6 1975 37 49
4. Bernardi, U., Rorato, & G., Zorzi, A. (2001). Stoccafisso e baccalà nel piatto. Interpretazioni della tradizione veneta. Ed. Terra Ferma, Vicenza
5. Birri, F., & Coco, C. (1999). Nel segno del baccalà. Ed. Marsilio, Padova
6. A. Caflisch, and M. Karplus Molecular dynamics simulation of protein denaturation: solvation of the hydrophobic cores and secondary structure of barnase Proceedings of the National Academy of Sciences of USA 91 1994 1746 1750
7. Cappelli, P., & Vannucchi, V. (1998). In Zanichelli (Ed.), Food chemistry. Preservation and transformation (pp. 467-468). Bologna, Italy
8. J.D. Carbeck, and R.S. Negin Measuring the size and charge of proteins using protein charge ladders, capillary electrophoresis, and electrokinetic models of colloids Journal of the American Chemical Society 123 2001 1252 1253
9. K.J.A. Davies Protein damage and degradation by oxygen radicals I. General aspect Journal of Biological Chemistry 262 1987 9895 9901
10. K.J.A. Davies, and M.E. Delsignore Protein damage and degradation by oxygen radicals III. Modification of secondary and tertiary structure Journal of Biological Chemistry 262 1987 9908 9913
11. K.J.A. Davies, M.E. Del Signore, and S.W. Lin Protein damage and degradation by oxygen radicals. II. Modification of aminoacids Journal of Biological Chemistry 262 1987 9902 9907
12. K.J.A. Davies, S.W. Lin, and R.E. Pacifici Protein damage and degradation by oxygen radicals IV. Degradation of denatured protein Journal of Biological Chemistry 262 1987 9914 9920
13. J. Emerit, C. Beaumont, and F. Trivin Iron metabolism, free radicals, and oxidative injury Biomedicine & Pharmacotherapy 55 2001 333 339
14. I. Garcia, V. Diez, and J.M. Zumalacarregui Changes in proteins during the ripening of Spanish dried beef 'cecina' Meat Science 46 1997 379 385
15. S. Gorelik, and J. Kanner Oxymyoglobin oxidation and membranal lipid peroxidation initiated by iron redox cycle Journal of Agricultural and Food Chemistry 49 12 2001 5939 5944
16. J.M.C. Gutteridge, D.A. Rowley, and B. Halliwell Superoxide dependent formation of hydroxyl radical and lipid peroxidation in the presence of iron salt: detection of catalytic iron and antioxidant activity in extracellular fluids Biochemical Journal 206 1982 605 609
17. T. Ito, N. Kitada, N. Yamada, N. Seki, and K. Arai Biochemical changes in meat of Alaska pollack caused by soaking in NaCl solution Bulletin of the Japanese Society of Scientific Fisheries 56 1990 687 693
18. H. Karaçam, S. Kutlu, and S. Köse Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies International Journal of Food Science and Technology 37 2002 19 28
19. I. Krause, J. Buchberger, G. Weib, M. Pfugler, and H. Klostermeyer Isoelectric focusing in immobilized pH gradients with carrier ampholytes added for high-resolution phenotyping of bovine β-lactoglobulins: characterization of a new genetic variant Electrophoresis 9 1988 609 613
20. M. Kurlansky Cod. A biography of the fish that changed the world 1997 Walker Publishing Inc New York
21. U.K. Laemmli Cleavage of structural proteins during the assembly of the head of bacteriophage Nature 227 1970 680 685
22. Z. Lubis, and K.A. Buckle Rancidity and lipid oxidation of dried-salted sardines International Journal of Food Science and Technology 25 1990 295 303
23. 2 during the washing procedure Applied and Theoretical Electrophoresis 2 1992 201 206
24. G. Mortensen, J. Sørensen, and H. Stapelfeldt Light-induced oxidation in semihard cheeses. Evaluation of methods used to determine levels of oxidation Journal of Agricultural and Food Chemistry 50 2002 4364 4370
25. T. Ooizumi, M. Kawase, and Y. Akahane Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution Fisheries Science 69 2003 830 835
26. R.E. Pacifici, and K.J. Davies Protein degradation as an index of oxidative stress Methods in Enzymology 186 1990 485 502
27. A. Santoro, T.A. Sarli, N. Murru, C. Nappo, and M.L. Cortesi Stockfish rehydration: technology and controls Industrie Alimentari 40 2001 520 524 529
28. G.A. Sheele Two-dimensional gel analysis of soluble proteins. Characterization of Guinea pig exocrine pancreatic proteins Journal of Biological Chemistry 250 1975 5370 5385
29. S. Sirinivasan, and H.O. Hultin Hydroxyl radical modification of fish muscle proteins Journal of Food Biochemistry 18 1995 405 425
30. E.R. Stadtman, and B.S. Berlett Reactive oxygen-mediated protein oxidation in aging and disease Chemical Research in Toxicology 10 1997 485 494
31. S.J. Stohs, and D. Bagghi Oxidative mechanisms in the toxicity of metal ions Free Radicals Biology and Medicine 18 1995 321 336
32. T. Tambo, N. Yamada, and N. Kitada Change in myofibrillar protein of fish muscle caused by soaking in NaCl solution Bulletin of the Japanese Society of Scientific Fisheries 58 1992 677 683
33. C. Tanford Protein denaturation (Part C), theoretical models for the mechanism of denaturation Advances in Protein Chemistry 25 1970 1 95
34. K.A. Thorarinsdottir, S. Arason, M. Geirsdottir, S.G. Bogason, and K. Kristbergsson Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry Food Chemistry 77 2002 377 385
35. I. Undeland, S.D. Kelleher, and H.O. Hultin Recovery of functional proteins from Herring (Clupea harengus) light muscle by an acid and alkaline solubilization process Journal of Agricultural and Food Chemistry 50 2002 7371 7379
36. I. Undeland, S.D. Kelleher, H.O. Hultin, J. McClements, and C. Thongraung Consistency and solubility changes in Herring (Clupea harengus) light muscle homogenates as a function of pH Journal of Agricultural and Food Chemistry 51 2003 3992 3998
37. B. Verzola, F. Focolari, and P.G. Righetti Monitoring folding/unfolding transitions of proteins by capillary zone electrophoresis: measurements of ΔG and its variation along the pH scale Electrophoresis 22 2001 3728 3735
38. Z. Yao, and M. Le Maguer Osmotic dehydration: an analysis of fluxes and shrinkage in cellular structure Transactions of the ASAE 39 1996 2211 2216