Effects of cooking methods on electrophoretic patterns of rainbow trout

Italian Journal of Animal Science

Volumn 10, Issue 3, 2011, Pages 175-177

  Baylan, Makbule ^a   Ozcan, Bahri D ^b   Kucukgulmez, Aygul ^a   Yanar, Yasemen ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

Author keywords

Cooking methods; Oncorhyn chus mykiss; Rainbow trout; SDS PAGE

Indexed keywords

MYKISS; ONCORHYNCHUS MYKISS;

EID: 80051777038     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2011.e33     Document Type: Article

References (24)

1. Al-Kahtani, H.A., Abu-Tarboush, H.M., Atia, M., Bajaber, A.S., Ahmed, M.A., El-Mojaddidi, M.A., 1998. Amino acid and protein changes in tilapia and Spanish mackerel after irradiation and storage. Radiat. Phys. Chem. 51:107-114.
2. An, H., Marshall, M.R., Otwell, W.S., Wei, C.I., 1988. Electrophoretic identification of raw and cooked shrimp using various protein extraction systems. J. Food Sci. 53:313-318.
3. AOAC, 1995. Official Methods of Analysis, 16th Ed. Association of Official Analytical Chemists, Washington, DC, USA.
4. Aubourg, S.P., Piñeiro, C., Gallardo, J.M., Velazquez, J.B., 2005. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chem. 90:445-452.
5. Bechtel, P.J., Parrish, F.C.J., 1983. Effects of postmortem storage and temperature on muscle protein degradation: analysis by SDS gel electrophoresis. J. Food Sci. 48:294-297.
6. Bligh, E.G., Dyer, W.J., 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys. 37:911-917.
7. Bognár, A., 1998. Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas Aceites 49:250-260.
8. Deman, J.M., 1999. Principles of Food Chemistry. 3rd ed., Aspen Publ., Inc., Gaithersburg, MD, USA.
9. Duncan, D.B., 1955. Multiple range and multiple F tests. Biometrics 11:1-42.
10. Finot, P.A., 1997. Effects of Processing and Storage on the Nutritional Value of Food Proteins. In: S. Damodaran and A. Paraf (eds.) Food Proteins and their Applications. Marcel Dekker, Inc., New York, NY, USA, pp 551-557.
11. Gall, K.L., Otwell, W.S., Koburger, J.A., Appledorf, H., 1983. Effects of four cooking methods on proximate, mineral and fatty acid composition of fish fillets. J. Food Sci. 48:1068-1074.
12. Laemmli, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685.
13. LeBlanc, E., LeBlanc, R.J., 1989. Separation of cod (Gadus morhua) fillet proteins by elec-trophoresis and HPLC after various frozen storage treatments. J. Food Sci. 54:827-834.
14. Lowry, O.H., Rosebrough, N.T., Farr, A.L., Randall, R.J., 1951. Protein measurement with the folin phenol reagent. J. Biol. Chem. 193:265-275.
15. Mai, J., Shimp, J., Wehrauch, J., Kinsella, J.E., 1978. Lipids of fish fillets: Changes following cooking by different methods. J. Food Sci. 48:1068-1074.
16. March, B.E., 1984. Effect of processing on the nutritive value of foods. In: R.J.R. Miloslave (ed.) Handbook of Nutritive Value of Processed Food: Food for Human Use. CRC Press Inc., Boca Raton, FL, USA, pp 363-381.
17. Owusu-Ansah, Y.J., Hultin, H.O., 1986. Chemical and physical changes in red hake fillets during frozen storage. J. Food Sci. 51:1402-1406.
18. Ragnarsson, K., Regenstein, J.M., 1989. Changes in electrophoretic patterns of gadoid and non-gadoid fish muscle during frozen storage. J. Food Sci. 54:819-823.
19. Silva, H.A., Mendes, R., Nunes, M.L., Empis, J., 2006. Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus). Eur. Food Res. Technol. 224:83-90.
20. Srinivasan, S., Xiong, Y.L., Blanchard, S.P., Tidwell, J.H., 1997. Physicochemical changes in prawns (Macrobrachium rosenbergii) subjected to multiple freeze-thaw cycles. J. Food Sci. 62:123-127.
21. Türköz, Y., Arslan, A., Gonulalan, Z., Ileri, T., 2000. Electrophoretic identification of fish species using various extraction systems, and investigation of the effect of frozen storage and cooking on fish muscle proteins. Firat University Journals of Health Sciences 14:31-38.
22. Ünlüsayin, M., Kaleli, S., Gülyavuz, H., 2001. The determination of flesh productivity and protein components of some fish species after hot smoking. J. Sci. Food Agr. 81:661-664.
23. Xiong, S., Xiong, Y., Blanchard, P., Wang, B., Tidwell, J., 2002. Evaluation of tenderness in prawns (Macrobrachium rosenbergii) marinated in various salt and acid solutions. Int. J. Food Sci. Tech. 37:291-296.
24. Yowell, K., Flurkey, W.H., 1986. Effect of freezing and microwave heating on proteins from codfish fillets: Analysis by SDS Polyacrylamide gel electrophoresis. J. Food Sci. 51:508-509.