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  • 1
    Electronic Resource
    Electronic Resource
    Purified NADPH-Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel Surimi (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The NADPH-sulfite reductase from Saccharomyces cerevisiae was purified to electrophoretic homogeneity by ammonium sulfate fractionation, DEAE Sephacel, Sephacryl S-300 and DEAE Sephadex A-50 chromatography. Optimal pH was 7.3 and temperature 25°C. It was inhibited by IAA, PCMPS, PMSF, NEM, PCMB, cyanide and most divalent metal ions. For the ozonated mackerel surimi ground with purified reductase, the reactive SH increased from 2.29∞105 to 4.46∞105mole/g and gel strength from 256.7 to 360.5g·cm. According to SDS-PAGE, the recovery of myosin heavy chain was observed on the ozonated mackerel surimi with addition of NADPH-sulfite reductase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17898.x
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  • 2
    Electronic Resource
    Electronic Resource
    Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Washing with alkaline phosphate or bicarbonate buffers (〉pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100g) and total pigments (78.5 to 15.5 mg/100g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15805.x
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    Paper (German National Licenses)
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