EFFECTS OF SMOKING ON PROTEIN QUALITY OF ATLANTIC MACKEREL (Scomber scombrus)

1986 ◽  
Vol 10 (2) ◽  
pp. 115-126 ◽  
Author(s):  
A.K.M. AMINULLAH BHUIYAN ◽  
R.G. ACKMAN ◽  
S.P. LALL
Keyword(s):  
Protein Quality ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

scholarly journals The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

2019 ◽  
Vol 28 (5) ◽  
pp. 505-518 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger Beate Standal ◽  
Turid Rustad
Keyword(s):  
Storage Time ◽  
Atlantic Mackerel ◽  
Chilled Storage ◽  
Scomber Scombrus ◽  
Sous Vide

scholarly journals Host–parasite interaction of a muscle-infecting didymozoid in the Atlantic mackerel Scomber scombrus L.

2006 ◽  
Vol 63 (1) ◽  
pp. 169-175 ◽  
Author(s):  
S. Pascual ◽  
E. Abollo ◽  
C. Azevedo
Keyword(s):  
Developmental Stages ◽  
Pcr Amplification ◽  
Muscle Fibres ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Genomic Dna Isolation ◽  
Host Parasite ◽  
Skeletal Muscle Fibres ◽  
Muscular Damage

AbstractNumerous ribbon-like aggregations of eggs of a trematode didymozoid were found embedded in the connective tissue, mostly between the epoxial skeletal muscle fibres, of mature mackerel Scomber scombrus collected from post-recruits of the eastern stock. Egg masses contained numerous developmental stages, including pre-vitellogenous oocytes to fully embryonated eggs. Genomic DNA isolation, PCR amplification, cloning, and sequencing strongly supported the view that the eggs belong to a yet unidentified didymozoid. There was minor muscular damage to the host, namely focal distortion of host fibre architecture to accommodate the parasite, and the mild host response consisted of different stages of encapsulation. Concurrent heavy infection makes the mackerel flesh unappealing to eat, although the quality of the fish is not significantly affected and there is no public health danger.

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

2018 ◽  
Vol 27 (3) ◽  
pp. 338-357 ◽  
Author(s):  
Inger Beate Standal ◽  
Revilija Mozuraityte ◽  
Turid Rustad ◽  
Leili Alinasabhematabadi ◽  
Nils-Gunnar Carlsson ◽  
...  
Keyword(s):  
Vitamin D ◽  
Biogenic Amines ◽  
Frozen Storage ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

Alfalfa Concentrates in Nutrition, Protein Quality of an Alfalfa Concentrate

1962 ◽  
Vol 10 (5) ◽  
pp. 422-425 ◽  
Author(s):  
R. L. Larson ◽  
A. W. Halverson
Keyword(s):  
Protein Quality
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