A5102949524- Meat and Animal Product Quality
- Calpain Protease Function and Regulation
- Insect Utilization and Effects
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Muscle Physiology and Disorders
- Bee Products Chemical Analysis
- Exercise and Physiological Responses
University of Helsinki
2020-2023
China Agricultural University
2016
The effect of pre-rigor temperature incubation on the activity and distribution in sarcoplasmic myofibrillar fractions calpains, meat quality attributes was investigated. Porcine longissimus thoracis muscles were incubated at 14, 22, 30 38 °C to 6 h postmortem, followed by another 2 14 °C. Thereafter, stored for 1 or 4 days. With higher temperature, Ca2+ concentration, purge loss myofibril-bound calpain-1 content increased, while shear force declined. Water-holding capacity isolated...
The effects of dry-curing with low concentrations salt and sugar on the quality rainbow trout (Oncorhynchus mykiss) fillets were studied over a 16-day storage period at 4°C. Physicochemical characteristics (total volatile base nitrogen (TVB-N), biogenic amines (BAs), ATP-related compounds K value), microbial populations aerobic counts (TAC), H2S-producing bacteria, Pseudomonas, Aeromonas, lactic acid bacteria) sensory (SA) indicators analyzed. Fish samples subjected to following treatments:...
The subcellular distribution of calpain-1 and -2 the proteolytical activity myofibril-bound calpains in pork were investigated during 12 days cold storage. content sarcoplasmic decreased storage while first increased (P < 0.05) to 17% that h-sarcoplasmic on day 6 followed by a gradual decrease with subsequent storage, suggesting gradually translocated from sarcoplasm myofibrils initial postmortem Intact desmin after incubation 0.05 mM Ca2+, this was more pronounced 5 Ca2+ 0.05). titration...