On the Concentrations of Constituents and Hydrogen Ion in Liquid Portion of Frozen Fish Muscle Juice, with Special Reference to the Protein Denaturation

1965 ◽  
pp. 905-910
Author(s):  
FUYUO OTA ◽  
JUN-ICHI NISHIMOTO
Keyword(s):  
Special Reference ◽  
Protein Denaturation ◽  
Fish Muscle ◽  
Hydrogen Ion ◽  
Liquid Portion ◽  
Frozen Fish

THE DENATURATION OF FISH MUSCLE PROTEINS BY FREEZING

1933 ◽  
Vol 8 (1) ◽  
pp. 311-320 ◽  
Author(s):  
D. B. FINN
Keyword(s):  
Total Protein ◽  
Marked Decrease ◽  
Protein Denaturation ◽  
Fish Muscle ◽  
Hydrogen Ion ◽  
Muscle Proteins ◽  
Ion Concentrations ◽  
Alkaline Side ◽  
Frozen Fish

The rate and extent of protein denaturation in frozen fish muscle juice have been determined. The extent of denaturation is greater at −2 °C., approximately 25 per cent, of the total protein being precipitated in 84 days. At lower temperatures denaturation diminishes at −20° C., only 3 per cent, protein being precipitated after 84 days. Hydrogen ion concentrations on the acid side of pH 5.8 (20°) lead to a marked increase and on the alkaline side to a marked decrease in denaturation. The amount of water appearing as ice when the juice is in equilibrium at various temperatures down to −9 °C. has been determined.

scholarly journals Some properties of the liquid portion in the frozen fish muscle fluid.

1978 ◽  
Vol 44 (1) ◽  
pp. 59-62 ◽  
Author(s):  
Fuyuo OHTA ◽  
Koyo TANAKA
Keyword(s):  
Fish Muscle ◽  
Liquid Portion ◽  
Frozen Fish

Proteins in Fish Muscle.: III. Denaturation of Myosin by Freezing

1950 ◽  
Vol 7d (10) ◽  
pp. 599-607 ◽  
Author(s):  
J. M. Snow
Keyword(s):  
Physical State ◽  
Freezing Temperature ◽  
Fish Muscle ◽  
The Other ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Hydrogen Ion Concentration

The myosin fraction of fish muscle is isolated from the other proteins and is used in a study of denaturation by freezing as determined by solubility changes. The effects of the physical state of the protein, the rate of freezing, and the hydrogen ion concentration have been determined. Ions and salts showed a significant effect when the freezing temperature was lower than the cryohydric points of the salts.

scholarly journals ON THE PROTEIN DENATURATION OF FREEZE-DEHYDRATED FISH MUSCLE

1965 ◽  
Vol 31 (4) ◽  
pp. 297-301
Author(s):  
Noriyuki ENOMOTO ◽  
Shinichi TESHIMA ◽  
Yukio TOMIYASU
Keyword(s):  
Protein Denaturation ◽  
Fish Muscle

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

1959 ◽  
Vol 37 (1) ◽  
pp. 911-917 ◽  
Author(s):  
E. G. Bligh ◽  
W. J. Dyer
Keyword(s):  
Rapid Method ◽  
Total Lipid ◽  
Lipid Extraction ◽  
Fish Muscle ◽  
Lipid Extract ◽  
Total Lipid Extraction ◽  
Extraction And Purification ◽  
Chloroform Layer ◽  
Frozen Fish ◽  
Entire Procedure

Lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials. The entire procedure can be carried out in approximately 10 minutes; it is efficient, reproducible, and free from deleterious manipulations. The wet tissue is homogenized with a mixture of chloroform and methanol in such proportions that a miscible system is formed with the water in the tissue. Dilution with chloroform and water separates the homogenate into two layers, the chloroform layer containing all the lipids and the methanolic layer containing all the non-lipids. A purified lipid extract is obtained merely by isolating the chloroform layer. The method has been applied to fish muscle and may easily be adapted to use with other tissues.

scholarly journals STUDIES ON PROTEIN DENATURATION OF FROZEN FISH

1964 ◽  
Vol 30 (12) ◽  
pp. 1022-1037 ◽  
Author(s):  
Taneko SUZUKI ◽  
Koichi KANNA ◽  
Takeo TANAKA
Keyword(s):  
Protein Denaturation ◽  
Frozen Fish
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