Denaturation of Labeo rohita (Rohu) actomyosin on frozen storage: preventive effect of carbohydrates
The preventive effect of sucrose and glucose on the denaturation of frozen rohu actomyosin at -20°C for 7 weeks was examined using an in vitro test model. The rate of denaturation was followed by estimating percentage salt extractability, Ca¹²+ ATPase activity and the clearing response test. Sucrose and glucose showed cryoprotective action for all concentration of actomyosin. Higher actomyosin concentration was preserved better than lower concentration. Post-rigor actomyosin was preserved to a greater extent than pre-rigor actomyosin. Correlation between percentage salt extractability and enzyme activity could not be observed in all samples of frozen actomyosin studied.
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| Main Author: | |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1983
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| Subjects: | Chemistry, Fisheries, protein denaturation, storage effects, freezing storage, Labeo rohita, |
| Online Access: | http://hdl.handle.net/1834/33792 |
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