High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100688
Abstract: Abstract The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa (25 min) were studied for their affect on the water holding capacity, protein denaturation and ultrastructure of porcine longissimus dorsi muscle that was… read more here.
Keywords: water holding; holding capacity; water; pressure thawing ... See more keywords
Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.167
Abstract: The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO… read more here.
Keywords: water holding; holding capacity; myofibrillar proteins; formation allysine ... See more keywords
Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin.
Sign Up to like & getrecommendations! Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.07.017
Abstract: This study aimed to determine the effect of frozen-then-chilled storage on free Ca2+, proteolytic enzyme activity of calpains and the proteasome, water-holding capacity and shear force of porcine longissimus thoracis et lumborum muscle. Pork loins… read more here.
Keywords: chilled storage; water holding; storage; holding capacity ... See more keywords
Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108723
Abstract: The aim of the study was to investigate the denaturation manner of sarcoplasmic proteins (SP) under PSE condition to explain their positive impacts on water-holding compacity. We found that the SP precipitation under PSE-like condition… read more here.
Keywords: meat; water holding; denaturation; holding capacity ... See more keywords
Adaptability of Moringa oleifera Lam. under different water holding capacities
Sign Up to like & getrecommendations! Published in 2020 at "South African Journal of Botany"
DOI: 10.1016/j.sajb.2019.08.020
Abstract: Abstract Growth performance and enzymatic-antioxidant activities of Moringa oleifera were investigated under simultaneous effect of water availability and plant growth regulators. Plant growth regulators i.e., cytokinin (50 mg L−1), thiourea (5 mM), benzyl amino purine (BAP @ 50 mg L−1),… read more here.
Keywords: water holding; growth; water; moringa oleifera ... See more keywords
Thermochemical digestate fertilizer from solid waste: Characterization, labile carbon dynamics, dehydrogenase activity, water holding capacity and biomass allocation in banana.
Sign Up to like & getrecommendations! Published in 2021 at "Waste management"
DOI: 10.1016/j.wasman.2021.01.002
Abstract: Thermochemical digestion is a rapid technology of biowaste management resulting in the instant production of organic fertilizer. Characterization and assessment of its suitability as an organic fertilizer is essential for recommendation for crop application. Biowaste… read more here.
Keywords: water holding; holding capacity; carbon; fertilizer ... See more keywords
Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-91373-2
Abstract: Water holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles… read more here.
Keywords: beef; water holding; holding capacity; chinese simmental ... See more keywords
Elevational patterns of bryophyte and lichen biomass differ among substrates in the tropical montane forest of Baru Volcano, Panama
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Bryology"
DOI: 10.1080/03736687.2019.1584433
Abstract: ABSTRACT Introduction. Tropical montane forests support a high abundance and diversity of bryophytes and lichens on different substrates. However, quantitative information about how their biomass and water-holding capacity change with elevation is scarce. The current… read more here.
Keywords: water holding; holding capacity; biomass; bryophytes lichens ... See more keywords
Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14330
Abstract: As freeze/thaw procedure leads to inevitable drip loss, elucidation of mechanism on dynamic changes in water holding capacity (WHC) of muscle is urgently needed. In this study, the proteomic profile by DIA-based strategy, muscle microstructure,… read more here.
Keywords: thaw loss; water; muscle; loss ... See more keywords
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142133
Abstract: The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total… read more here.
Keywords: aggregation; pork patties; capacity pork; holding capacity ... See more keywords
Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152315
Abstract: The effects of different freezing temperatures on the water-holding capacity and physicochemical properties of bluefin tuna were studied. The naked body, big belly and middle belly parts of bluefin tuna were stored at −18 °C… read more here.
Keywords: water holding; water; holding capacity; frozen storage ... See more keywords