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Takashi Okayama Tooru Ooizumi Yoshiaki Akahane Sei-Ichi Kitakami Yo-Ichi Abe Jun Shirai 《Fisheries Science》2007,73(4):931-939
Changes in physical properties of two-step heated gels on addition of gluconate were investigated in terms of relationships
between breaking strength and gel stiffness. Regression lines between the breaking strength and the gel stiffness were extended
to the x-axis (gel stiffness), and the intercept was defined as SBSO. The SBSO of the two-step heated gels increased with gluconate contents in salt-ground surimis, suggesting that the harder but less elastic gels formed on addition of gluconate were dose-dependent. Conversely, the denaturation
rate constants of myosin in salt-ground surimis during preheating estimated by means of Ca-ATPase inactivation, loss of salt solubility, and decrease of denaturant solubility
were considerably reduced by gluconate. Thus, the progress of myosin denaturation was strongly suppressed. Increments of SBSO (δSBSO) of the two-step heated gels on addition of gluconate were inversely correlated with the denaturation rate constants of myosin
in salt-ground surimis for every index. Thus, the changes in physical parameters of two-step heated gel caused by gluconate may be associated with
the sluggish progress of myosin denaturation in salt-ground surimi during preheating. 相似文献
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Park D Xiong YL Alderton AL Ooizumi T 《Journal of agricultural and food chemistry》2006,54(12):4445-4451
The objective of the study was to compare three different oxidizing systems commonly present in muscle foods for their influence on the biochemical properties of muscle proteins. Myofibrillar protein isolate (MPI) prepared from pork serratus ventralis muscle was suspended (30 mg protein/mL) in 15 mM piperazine-N,N-bis(2-ethane sulfonic acid) buffer (pH 6.0). Oxidation was induced by incubating the protein suspension at 4 degrees C for 24 h with (i) a hydroxyl radical-generating system (HRGS: 10 microM FeCl3, 0.1 mM ascorbic acid, and 0.05-5.0 mM H2O2), (ii) a lipid-oxidizing system (LOS: 0.05-5.0 mM linoleic acid and 3750 units of lipoxidase/mL), or (iii) a metmyoglobin-oxidizing system (MOS: 0.05-0.5 mM metmyoglobin). Changes in oxidized MPI were measured as Ca- and K-ATPase activities, formation of protein carbonyls and 2-thiobarbituric acid-reactive substances (TBARS), loss of protein thermal stability, and protein aggregation. The three oxidizing matrixes induced complex MPI changes; for example, the Ca- and K-ATPase activities were altered mainly by low-concentration oxidants, but the changes were unique for each oxidizing system. The carbonyl content in MOS-treated MPI was the highest, while the TBARS production, changes in thermal properties, and loss of the myosin heavy chain were the greatest in HRGS-treated MPIs. Overall, the hydroxyl radical-producing medium appeared to be the most oxidative to myofibrillar proteins under the experimental conditions employed in the study. 相似文献
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Masaharu Tsuji Hisayo Abe Kazuhiro Hanyuu Isao Kuriyama Yasushi Tsuchihashi Kingo Tsumoto Takuo Nigou Tooru Kasuya Takashi Katou Takeshi Kawamura Kazuhiro Okada Susumu Uji Yoshifumi Sawada 《Fisheries Science》2014,80(1):69-81
The effects of rearing temperature (23–29 °C) during the larval and juvenile stage on survival, growth and skeletal malformations in the seven-band grouper Epinephelus septemfasciatus were investigated. The survival rate of juveniles 30–40 mm in total length emerging from eggs was higher at 25 and 26 °C (0.1–1.3 %) than at 23 °C or 27–29 °C (0.004–1.5 %). Growth (increase in total length) was accelerated at higher temperatures. The frequency of malformed individuals was lower at 25–27 °C (36.0–61.5 %) than at 23, 28 or 29 °C (65.3–76.9 %). Specific incidences of spinal curvature and centrum fusion or defects in juveniles were not related to rearing temperature. However, incidences of twisted or compressed vertebrae (6.5–64.0 %) were higher at higher temperatures, while the incidence of bifurcated neural spine was significantly higher at 23 °C (43.6–54.4 %) than at other temperatures (3.3–22.7 %). The incidence rate of spinal curvature (23.3 %) was significantly higher in juveniles with a deflated swim bladder, regardless of rearing temperature. The results of this study suggest that the optimum culture temperature for seven-band grouper is 25–26 °C, collectively considering the survival, growth and incidences of abnormalities. Our results also demonstrate the significance of identifying the conditions for swim bladder inflation to prevent spinal curvature in seven-band grouper. 相似文献
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ABSTRACT: Elution and internal migration of free amino acids (FAA) in fish meats by soaking were investigated when the meat strips were soaked in various concentrations of sodium chloride (NaCl) or sorbitol solution. Rapid decrease of FAA in an earlier phase of soaking was followed by a mild one, irrespective of the kind and the concentration of soaking solution. The loss of FAA by soaking in NaCl solution was slightly larger than that in sorbitol solution. However, regardless of the kinds of soaking solution, the elution of FAA from fish meats by soaking was only dependent on the soaking time, independently of the concentration, namely osmotic pressure of the soaking solution. Conversely, sluggish migration of FAA from the inside to the surface of the meat strips proceeded by soaking. These results suggested that the elution of FAA from fish meats by soaking was driven by a simple diffusion from the surface of the meats to soaking solution, but it was regulated by sluggish migration rate of FAA in fish meats. 相似文献
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Microbiological profiles during the processing of heshiko, produced by aging salted mackerel with rice bran for over seven months, were investigated in connection with the production
of organic acids and volatile basic nitrogen (VBN). Viable counts in commercial heshiko samples were in the range of 104–107 cfu/g in 2.5% NaCl-GYP agar medium, and over 80% of them were identified as Tetragenococcus halophilus via 16S rRNA gene sequence analysis. When experimentally processing heshiko using conventional practices, viable counts in fish flesh increased to 106 cfu/g during the aging process with rice bran, which was accompanied by a marked increase in lactic acid but only slight
production of VBN. Although the dominant species among the microflora in raw mackerel was identified as a Staphylococcus sp., the microflora diversified during the salting process. T. halophilus was prominent during the early stage of aging. The microflora gradually simplified with aging, and eventually consisted of
only T. halophilus after five months of aging. These results suggest that a simple microflora consisting of T. halophilus forms when processing heshiko using conventional practices because of the stable environment present, which contains carbohydrates as fermentation materials
in rice bran, along with high salinity (around 10%). 相似文献
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Tooru Ooizumi Eiko Nagata Ayumi Furutani Yoshiaki Akahane Jun Shirai 《Fisheries Science》2008,74(5):1187-1194
Permeability of Na-gluconate, Na-malate and Na-acetate into fish-meat strips by soaking, and their osmotic dehydrating effects
were investigated in comparison with those of sodium chloride (NaCl) and sorbitol. Carboxylic acids, anion species of carboxylates,
were less permeable into soaked meats than chlorine of NaCl, and their permeability was similar to that of sorbitol. However,
the permeation of sodium, cation species of the carboxylates and NaCl, was promoted with the concentration of free sodium
ion dissociated in soaking solutions. The ratio of sodium to the anion species in soaked meats was varied, depending on the
numbers of the sodium atom in the molecules as well as the dissociation degree of the ionic compounds in the soaking solution.
Furthermore, the osmotic dehydrating effects of Na-gluconate and Na-malate were analogous with that of sorbitol, and higher
than those of NaCl and Na-acetate. These results indicated that the permeation characteristics and the osmotic dehydrating
effects of the carboxylates were associated with their ionization in soaking solution as well as their molecular weights. 相似文献
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Kudo N Koneguchi T Ikadai H Oyamada T 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》2003,65(8):921-925
Japanese White rabbits, Wistar rats, ddY mice, Suffolk sheep, and a domestic cat were each orally inoculated with 20-140 third-stage larvae (L3) of Gongylonema pulchrum, isolated from naturally infected dung beetles captured in Aomori Prefecture. Worm recovery rates were 40.0-72.0% in rabbits at 7, 14, and 19 weeks post-infection (PI) and 3.3-25.0% in rats at 19 weeks PI. Those in 2 sheep at 7 weeks PI showed 53.6% and 29.3%. No worms were recovered from the mice and the cat. In the susceptible animals, many worms were found in the esophagus, and a few were present in the pharyngeal mucosa, tongue, buccal mucosa, and cardiac portion of the stomach wall. No distinct morphological differences were observed in the worms from rabbits and sheep. These results indicate that rabbits are very suitable experimental definitive hosts for G. pulchrum. 相似文献