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

Protein denaturation and changes in nucleotides of fish muscle during frozen storage

1987 ◽  
Vol 35 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Shann Tzong Jiang ◽  
Bao Shyung Hwang ◽  
Ching Yu Tsao
Keyword(s):  
Protein Denaturation ◽  
Frozen Storage ◽  
Fish Muscle

scholarly journals Relation between Protein Denaturation and Lipid Oxidation in Fish Muscle during Storage at Low Temperatures.

1994 ◽  
Vol 60 (5) ◽  
pp. 631-634 ◽  
Author(s):  
Hidemasa Miki ◽  
Jun-ichi Nishimoto ◽  
Tomoki Yamanaka
Keyword(s):  
Lipid Oxidation ◽  
Low Temperatures ◽  
Protein Denaturation ◽  
Fish Muscle

Lipids and protein denaturation in fish muscle

1965 ◽  
Vol 16 (2) ◽  
pp. 99-104 ◽  
Author(s):  
June Olley ◽  
W. R. H. Duncan
Keyword(s):  
Protein Denaturation ◽  
Fish Muscle

Oxidative Rancidity in Frozen Stored Cod Fillets

1966 ◽  
Vol 23 (9) ◽  
pp. 1385-1401 ◽  
Author(s):  
C. H. Castell ◽  
B. A. Moore ◽  
P. M. Jangaard ◽  
Wanda E. Neal
Keyword(s):  
Fatty Acids ◽  
Marked Decrease ◽  
Protein Denaturation ◽  
Protective Action ◽  
Saturated Fatty Acids ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Oxidative Rancidity ◽  
Muscle Lipids

During frozen storage at −18 and −25 C the lipids in cod muscle did not undergo oxidation, as indicated by thiobarbituric acid values and odours. In fact they underwent a marked decrease in the ease with which they were oxidized by added Cu++, Fe++, or hemoglobin. This change preceded the protein denaturation that occurs in stored frozen muscle and appeared to be directly related to the formation of free fatty acids in the muscle. A similar change in the sensitivity to metal-induced oxidations could be produced in fresh, unfrozen muscle by the addition of mixed fatty acids prepared from several marine lipids.The addition of four pure saturated fatty acids had little or no effect on the development of rancidity in muscle, either in the presence or absence of added metal catalysts. Fish muscle appears to exert a protective action against the oxidation of added linolenic or linoleic acids. Unlike the mixed marine fatty acids, pure linoleic and linolenic acids did not suppress the development of metal-induced rancidities in fish muscle lipids.

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.

Electron microscopic studies on ultrathin frozen sections of lactating mouse mammary gland

1978 ◽  
Vol 36 (2) ◽  
pp. 46-47
Author(s):  
Jan Zarzycki ◽  
Joseph Szroeder
Keyword(s):  
Mammary Gland ◽  
Protein Denaturation ◽  
Chemical Constituents ◽  
Freeze Substitution ◽  
Electron Microscopic Examination ◽  
Mouse Mammary Gland ◽  
Electron Microscopic ◽  
Preparation Methods ◽  
Microscopic Studies ◽  
Ultrathin Frozen Sections

The mammary gland ultrastructure in various functional states is the object of our investigations. The material prepared for electron microscopic examination by the conventional chemical methods has several limitations, the most important are the protein denaturation processes and the loss of large amounts of chemical constituents from the cells. In relevance to this,one can't be sure about a degree the observed images are adequate to the realy ultrastructure of a living cell. To avoid the disadvantages of the chemical preparation methods,some autors worked out alternative physical methods based on tissue freezing / freeze-drying, freeze-substitution, freeze-eatching techniqs/; actually the technique of cryoultraraicrotomy,i,e.cutting ultrathin sections from deep frozen specimens is assented as a complete alternative method. According to the limitations of the routine plastic embbeding methods we were interested to analize the mammary gland ultrastructure during lactation by the cryoultramicrotomy method.

A Study of the Ultrastructure of Visual Cell Outer Segment Membranes, Using a Water-Miscible Embedding Medium and Differential Staining

1972 ◽  
Vol 30 ◽  
pp. 50-51
Author(s):  
Anthony J. Godfrey
Keyword(s):  
Outer Segment ◽  
Protein Denaturation ◽  
Uranyl Acetate ◽  
Differential Staining ◽  
Visual Cell ◽  
Lead Citrate ◽  
Chick Retina ◽  
Dark Staining ◽  
Embedding Medium ◽  
The Individual

Aldehyde-fixed chick retina was embedded in a water-containing resin of glutaraldehyde and urea, without dehydration. The loss of lipids and other soluble tissue components, which is severe in routine methods involving dehydration, was thereby minimized. Osmium tetroxide post-fixation was not used, lessening the amount of protein denaturation which occurred. Ultrathin sections were stained with 1, uranyl acetate and lead citrate, 2, silicotungstic acid, or 3, osmium vapor, prior to electron microscope examination of visual cell outer segment ultrastructure, at magnifications up to 800,000.Sections stained with uranyl acetate and lead citrate (Fig. 1) showed that the individual disc membranes consisted of a central lipid core about 78Å thick in which dark-staining 40Å masses appeared to be embedded from either side.

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