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Full-Text Articles in Life Sciences
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Food and Machinery
Objective:To improve the extraction rate and product purity of Chinese soft-shelled turtle （pelodiscussinensis）dorsal collagen. Methods:The decalcification rate and collagen recovery rate were used as evaluation indicators to investigate the effects of hydrochloric acid concentration, decalcification time, decalcification temperature and solid-liquid ratio on the decalcification of the carapace of Chinese soft-shelled turtle. The removal process of calcium salts was optimized, and the structural changes of decalcified and non-decalcified turtle carapace collagen were analyzed by SDS-PAGE, ultraviolet absorption spectroscopy, infrared absorption spectroscopy, amino acid analysis and other techniques under the same extraction conditions. Results:The optimal decalcification process conditions were …
Effects Of Different Types Of Polysaccharides On The Properties Of Edible Film Of Collagen From Loach (Misgurnus Anguillicaudatus) Skin, Sun Peng-Peng, Wang Wei, Liu Ying, Xu Yang, Ren Yuan-Yuan
Effects Of Different Types Of Polysaccharides On The Properties Of Edible Film Of Collagen From Loach (Misgurnus Anguillicaudatus) Skin, Sun Peng-Peng, Wang Wei, Liu Ying, Xu Yang, Ren Yuan-Yuan
Food and Machinery
Objective: In order to develop composite edible film with excellent performance, the effects of different types of polysaccharides on collagen edible film's properties were evaluated with collagen from loach skin being the basic raw material. Methods: Pectin (acidic polysaccharose), pullulan (neutral polysaccharide) as well as chitosan (alkaline polysaccharide) were used to compose the film with collagen, respectively. The composite film's properties including basic properties, mechanical properties and barrier properties were measured and analyzed. Results: Pullulan had less effect on the thickness, water content and opacity of collagen edible film compared with pectin. Three kinds of polysaccharides could all reduce the …
Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez
Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
Beef tenderness is an important factor contributing to consumer eating satisfaction of beef products. Tenderness is dependent on several factors including: breed-type, postmortem age time, myofibrillar muscle protein degradation, and collagen content. During the past 30 years, numerous studies have indicated steaks from cattle with a greater percentage of Brahman genetics are tougher than steaks from Bos taurus cattle. The cause of tougher steaks is commonly attributed to Brahman cattle having a greater calpastatin activity which inhibits calpains, the enzymes responsible for myofibrillar protein degradation during the postmortem aging process. Some researchers have reported calpastatin activity was poorly correlated to …
Ultrastructural And Textural Properties Of Restructured Beef Treated With A Bacterial Culture And Splenic Pulp, E. A. Elkhalifa, N. G. Marriot, R. L. Grayson, P. P. Graham, S. K. Perkins
Ultrastructural And Textural Properties Of Restructured Beef Treated With A Bacterial Culture And Splenic Pulp, E. A. Elkhalifa, N. G. Marriot, R. L. Grayson, P. P. Graham, S. K. Perkins
Food Structure
Scanning electron microscopy (SEM), transmission electron microscopy (TEM) and Instron measurements were used to evaluate the effects of an Achromobacter iophagus culture {BC) and splenic pulp (SP) treatments one structural and textural properties of flaked and restructured beef steaks. Both treatments improved the textural character is tics of the product when conditioned at 35°C . Electron microscopy studies revealed that the bacterial culture treatment caused a greater effect than SP on the connective tissue elements, with a degradation of the endomysial sheath and sarcolemma. Treatment with splenic pulp produced an overall excessive disruption a t the Z-lines with little definition …
Changes In The Microstructure Of Skipjack Tuna During Frozen Storage And Heat Treatment, L. E. Lampila, W. D. Brown
Changes In The Microstructure Of Skipjack Tuna During Frozen Storage And Heat Treatment, L. E. Lampila, W. D. Brown
Food Structure
Samples of fresh, frozen and heat- treated skipjack tuna muscle were observed by scanning electron mieros copy. The photomicrographs were used to assess changes in the microstructure of fish muscle during frozen storage and thermal processing . Differences noted in frozen tissue could be related to the formation of gaps between fibers and the deformation of muscle fibers . No freeze mediated damage to the cell wall was observed at the lower limits, 20,000x, of high resolution scanning electron microscopy. The degree of muscle fiber shrinkage and erosion and the behavior of certain protein fractions was found to be affected …