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1.
Food Sci Technol Int ; 22(3): 266-74, 2016 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-26199223

RESUMO

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline-saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline-saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline-saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline-saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.


Assuntos
Manipulação de Alimentos , Géis , Carne/análise , Animais , Peixes-Gato , Géis/química , Concentração de Íons de Hidrogênio , Água
2.
J Food Sci Technol ; 52(12): 7994-8003, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26604371

RESUMO

The effect of garlic's aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.

3.
J Food Sci Technol ; 52(12): 8284-91, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26604405

RESUMO

Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of North-Eastern (NE) states of India. Chemical and microbial composition, antioxidative potential, fatty acid profile and electrophoretic pattern of protein in ngari and hentaak were studied. pH and total titratable acidity (TTA) of the products justified their stability at ambient temperature. Both ngari and hentaak showed higher contents of calcium (362.79 ± 26.89, 472.11 ± 62.7); sodium (199.66 ± 24.92, 94.0 ± 12.78); potassium (58.20 ± 7.36, 75.74 ± 6.62) and magnesium (16.056 ± 3.89, 21.125 ± 3.78) respectively. Iron, copper and zinc were found in lesser amount. DPPH (·) radical scavenging activity was close to 87 % in both the products and the ferric chloride reducing power assay was dose dependent in both the products. Both omega-3 and omega-6 fatty acids were found in ngari; whereas, only omega-3 fatty acids were observed in hentaak. Linoleic acid (11.68 %) and arachidonic acid (0.65 %) were the n-6 PUFA in ngari; while, in hentaak, it was only arachidonic acid (8.54 %). Apart from essential fatty acids, essential amino acids were also found in considerable quantity in both the products. Micrococcus sp. and Staphylococcus sp. were found to be the dominant bacterial genus in both the products; while Ngari also had lactic acid bacteria group. The nutritional properties afforded by these products justify their preference by the population.

4.
J Food Sci Technol ; 52(9): 5671-80, 2015 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-26344980

RESUMO

'Kalia', a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1 °C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1 °C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.

5.
Proc Biol Sci ; 274(1623): 2279-85, 2007 Sep 22.
Artigo em Inglês | MEDLINE | ID: mdl-17623636

RESUMO

Stichopin, a 17-amino acid peptide isolated from a sea cucumber, affects the stiffness change of the body-wall catch connective tissues and the contraction of the body-wall muscles. The localization of stichopin in sea cucumbers was studied by indirect immunohistochemistry using antiserum against stichopin. Double staining was performed with both stichopin antiserum and 1E11, the monoclonal antibody specific to echinoderm nerves. A stichopin-like immunoreactivity (stichopin-LI) was exclusively found in the connective tissues of various organs. Many fibres and cells with processes were stained by both the anti-stichopin antibody and 1E11. They were found in the body-wall dermis and the connective tissue layer of the cloacae and were suggested to be connective tissue-specific nerves. Oval cells with stichopin-LI (OCS) without processes were found in the body-wall dermis, the connective tissue sheath of the longitudinal body-wall muscles, the connective tissue layer of the tube feet and tentacles, and the connective tissue in the radial nerves separating the ectoneural part from the hyponeural part. Electron microscopic observations of the OCSs in the radial nerves showed that they were secretory cells. The OCSs were located either near the well-defined neural structures or near the water-filled cavities, such as the epineural sinus and the canals of the tube feet. The location near the water-filled cavities might suggest that stichopin was secreted into these cavities to function as a hormone.


Assuntos
Tecido Conjuntivo/inervação , Peptídeos e Proteínas de Sinalização Intercelular/análise , Neuropeptídeos/análise , Stichopus/metabolismo , Animais , Cloaca/citologia , Cloaca/inervação , Cloaca/metabolismo , Tecido Conjuntivo/metabolismo , Células do Tecido Conjuntivo/citologia , Células do Tecido Conjuntivo/metabolismo , Células do Tecido Conjuntivo/fisiologia , Derme/citologia , Derme/inervação , Derme/metabolismo , Trato Gastrointestinal/citologia , Trato Gastrointestinal/inervação , Trato Gastrointestinal/metabolismo , Imuno-Histoquímica , Peptídeos e Proteínas de Sinalização Intercelular/metabolismo , Neuropeptídeos/metabolismo , Comunicação Parácrina , Stichopus/anatomia & histologia , Stichopus/citologia
6.
Zoolog Sci ; 23(7): 627-32, 2006 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-16908962

RESUMO

NGIWYamide, a neuropeptide recently isolated from sea cucumbers, was tested on tube feet of the starfish Asterina pectinifera. NGIWYamide (10(-6)-10(-4) M) caused contraction of isolated tube feet. NGIWYamide-like immunoreactivity (NGIWYa-LI) was investigated with an antiserum against NGIWYamide. NGIWYa-LI was found in the radial nerve cord (RNC), the marginal nerve, and the tube feet. Both ectoneural and hyponeural parts of the RNC showed NGIWYa-LI. Immunoreactive cell bodies were found in both parts of RNC. Extensive labeling in the basal region of the ectoneural part suggests that a substantial proportion of axons in this part contains NGIWYamide or a similar substance. In tube feet, NGIWYa-LI was found in the sub-epithelial nerve plexus and in the basal nerve ring. Double labeling along with 1E11, a neuron-specific monoclonal antibody developed from A. pectinifera, indicated that the structures with NGIWYa-LI are neurons. These results suggest that NGIWYamide or an NGIWYamide-like peptide exists in starfish and functions as a neurotransmitter or a neuromodulator.


Assuntos
Asterina/fisiologia , Gânglios dos Invertebrados/fisiologia , Locomoção/fisiologia , Neuropeptídeos/fisiologia , Animais , Asterina/metabolismo , Imuno-Histoquímica/veterinária , Neuropeptídeos/metabolismo , Neurotransmissores/metabolismo , Neurotransmissores/fisiologia
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