Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Chen, H. Ockerman, V. Cahill, R. Plimpton, N. Parrett (1981)
Solubility of Muscle Proteins as a Result of Autolysis and Microbiological GrowthJournal of Food Science, 46
O. Lowry, N. Rosebrough, A. Farr, R. Randall (1951)
Protein measurement with the Folin phenol reagent.The Journal of biological chemistry, 193 1
J. Rampton, A. Pearson, J. Price, T. Hasegawa, R. Lechowich (1970)
EFFECT OF MICROBIAL GROWTH UPON MYOFIBRILLAR PROTEINSJournal of Food Science, 35
Kahrulla Kahrulla, Wills Wills (1981)
Functional properties of sunflower proteins following partial hydrolysis with proteaseLebensm. wiss w. Technol., 14
Nair Nair, Lahiry Lahiry (1968)
Factors affecting quality of fresh fish and its retention by chillingJ. Food Sci. Technol., 5
S. Jensen, I. Fecycz, J. Campbell (1980)
Nutritional factors controlling exocellular protease production by Pseudomonas aeruginosaJournal of Bacteriology, 144
Venugopal Venugopal, Lewis Lewis, Nadkarnl Nadkarnl (1981)
Volatile acids as quality index for Indian mackerelLebensm. wiss u. Technol., 144
P. Tarrant, N. Jenkins, A. Pearson, T. Dutson (1973)
Proteolytic enzyme preparation from Pseudomonas fragi: its action on pig muscle.Applied microbiology, 25 6
Weber Weber, Osborn Osborn (1969)
The reliability of molecular weight determination by sodium dodecyl sulfate polyacrylamide gel electrophoresisJ. Biol. Chem., 244
Chen Chen, Ockerraan Ockerraan, Cahill Cahill, Plimpton Plimpton, Parrett Parrett (1981)
Solubility of muscle proteins as a results of autolyisis and microbial growthJ. Food Sci., 46
Venugopal Venugopal (1981)
Quality of proteins in radurized Indian mackerel: Physico‐chemical evaluationJ. Food Biochem., 5
Alur Alur, Lewis Lewis, Kumta Kumta (1971)
Radiation sensitivity of fish microfloraInd. J. Exp. Biol., 9
Tarrant Tarrant, Jenkins Jenkins, Pearson Pearson, Dutson Dutson (1973)
Proteolytic enzyme preparation from Pseudomonas fragi. Its action on proteins of pig muscleAppl. Microbiol., 25
V. Venugopal, K. Savagaon, U. Kumta, A. Sreenivasan (1973)
Extension of Shelf-Life of Indian Mackerel (Rastrelliger kanagurta) by IrradiationWsq: Women's Studies Quarterly, 30
G. Miller (1959)
Protein determination for large numbers of samples.Analytical Chemistry, 31
Venugopal Venugopal, Savagaon Savagaon, Kumta Kumta, Sreenivasan Sreenivasan (1973)
Extension of shelf‐life of Indian mackerel by irradiationJ. Fish Res. Board of Canada, 30
K. Bala, R. Marshall, W. Stringer, H. Naumann (1979)
STABILITY OF STERILE BEEF AND BEEF EXTRACT TO PROTEASE AND LIPASE FROM Pseudomonas fragiJournal of Food Science, 44
J. Deng, R. Toledo, D. Lillard (1976)
EFFECT OF TEMPERATURE AND pH ON PROTEIN-PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONSJournal of Food Science, 41
A. Sikes, R. Maxcy (1979)
DIFFERENTIATION OF FOOD SPOILAGE BACTERIA ON THE BASIS OF THEIR ABILITY TO UTILIZE DIFFERENT PROTEINSJournal of Food Science, 44
R. Herbert, M. Hendrie, D. Gibson, J. Shewan (1971)
Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods.The Journal of applied bacteriology, 34 1
T. Dutson, A. Pearson, J. Price, G. Spink, P. Tarrant (1971)
Observations by electron microscopy on pig muscle inoculated and incubated with Pseudomonas fragi.Applied microbiology, 22 6
J. Jay, K. Kontou (1967)
Fate of free amino acids and nucleotides in spoiling beef.Applied microbiology, 15 4
Herbert Herbert, Hendrie Hendrie, Galson Galson, Shewan Shewan (1971)
Bacteria active in spoilage of certain sea foodsJ. Appl. Bacteriol., 34
V. Venugopal (1981)
QUALITY OF PROTEINS IN RADURIZED INDIAN MACKEREL (RASTRELLIGER KANAGURTA): PHYSICO‐CHEMICAL EVALUATIONJournal of Food Biochemistry, 5
W. Schwartz, J. Bird (1977)
Degradation of myofibrillar proteins by cathepsins B and D.The Biochemical journal, 167 3
R. Swenson, H. Cohen, R. D'Amico, M. Kern (1969)
The Synthesis and Secretion of γ-Globulin by Lymph Node Cells V. THE DISSOCIATION OF THE MICROSOME-ANTIBODY COMPLEX WITH ENZYMATICALLY AND CHEMICALLY ALTERED γ-GLOBULINSJournal of Biological Chemistry, 244
A. Ouali, C. Valin (1981)
Effect of muscle lysosomal enzymes and calcium activated neutral proteinase on myofibrillar ATPase activity: Relationship with ageing changes.Meat science, 5 3
Alur Alur, Lewis Lewis (1980)
Influence of storage temperature on microflora of Indian Mackerel (Rastrelliger kanagurta)Fleischwirtschaft, 3
R. Dainty, B. Shaw, K. Boer, E. Scheps (1975)
Protein changes caused by bacterial growth on beef.The Journal of applied bacteriology, 39 1
ABSTRACT A bacterium isolated from Indian mackerel (Rastrelliger kanagurta) and identified as Pseudomonas marinoglutinosa, was found to produce appreciable amounts of extracellular protease when grown in nutrient medium. This enzyme which degraded several proteins, was found to be most active against mackerel myofibrillar proteins. The optimum temperature and pH range for enzyme activity were 50°C and 7–8 respectively. Treatment of mackerel actomyosin with the protease at 0–2°C for 4 days resulted in degradation of the protein as assessed by release of tyrosine, loss in Mg++‐dependent ATPase activity and changes in SDS‐polyacrylamide gel electrophoretic patterns.
Journal of Food Science – Wiley
Published: May 1, 1983
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.