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Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid

Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid ABSTRACT A highly active protease exists in squid muscle. After comminution the muscle can autolyze to such a degree that its rheological properties show extensive change, SDS gel electrophoresis showed that this change is concomitant with progressive myosin degradation but Differential Scanning Calorimetry of autolyzed cornminutes showed no change in the characteristic thermal transitions relative to a control sample. Similarly sensory assessment of a cooked autolyzed comminute did not reflect the extent of change exhibited in the raw state. This preliminary evidence suggests that proteolysis of a raw muscle comminute need not affect its sensory properties. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid

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References (5)

Publisher
Wiley
Copyright
Copyright © 1984 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1984.tb13685.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT A highly active protease exists in squid muscle. After comminution the muscle can autolyze to such a degree that its rheological properties show extensive change, SDS gel electrophoresis showed that this change is concomitant with progressive myosin degradation but Differential Scanning Calorimetry of autolyzed cornminutes showed no change in the characteristic thermal transitions relative to a control sample. Similarly sensory assessment of a cooked autolyzed comminute did not reflect the extent of change exhibited in the raw state. This preliminary evidence suggests that proteolysis of a raw muscle comminute need not affect its sensory properties.

Journal

Journal of Food ScienceWiley

Published: Jan 1, 1984

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