Catalysis of linoleate oxidation by nonheme and heme-soluble chicken muscle proteins

1986 ◽  
Vol 34 (6) ◽  
pp. 991-994 ◽  
Author(s):  
Eric A. Decker ◽  
Edward G. Schanus
Keyword(s):  
Muscle Proteins ◽  
Chicken Muscle ◽  
Linoleate Oxidation

Effects of Frozen Storage on Chicken Muscle Proteins

1963 ◽  
Vol 28 (4) ◽  
pp. 425-430 ◽  
Author(s):  
A. W. KHAN ◽  
L. BERG ◽  
C. P. LENTZ
Keyword(s):  
Frozen Storage ◽  
Muscle Proteins ◽  
Chicken Muscle

scholarly journals Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 302-308 ◽  
Author(s):  
J. Tomaszewska-Gras ◽  
P. Konieczny
Keyword(s):  
Thermal Stability ◽  
Organic Acids ◽  
Lemon Juice ◽  
Muscle Proteins ◽  
Denaturation Temperature ◽  
Scanning Calorimetry ◽  
Industrial Practice ◽  
Chicken Muscle ◽  
The Stability ◽  
Thermal Stability Of

The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability of the muscle proteins using differential scanning calorimetry (DSC) was examined. Various marinades were tested, composed mainly of NaCl as well as triphosphates and organic acids, self made marinades, and ready-to-use marinades used in industrial practice. As a result of the experiment conducted, it was found that all marinades used changed significantly the thermal stability of muscle proteins. The use of sodium chloride and sodium triphosphate for marination caused a reduction of enthalpy and denaturation temperature of myosin and actin. However, a greater influence on the stability of muscle proteins was observed with marinades containing organic acids (acetic and citric). The most significant reduction of the denaturation temperatures and enthalpy (to the lowest level of 0.56 J/g) was found for self made marinade composed of 20.7% cider vinegar and 16% lemon juice.  

Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle

2017 ◽  
Vol 95 (4) ◽  
pp. 1565
Author(s):  
T. Xing ◽  
X. Zhao ◽  
P. Wang ◽  
H. Chen ◽  
X. Xu ◽  
...  
Keyword(s):  
Calcium Channel ◽  
Oxidative Status ◽  
Chicken Muscle

Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle

2021 ◽  
Author(s):  
Hui-min Lin ◽  
Xue-er Qi ◽  
Shan-shan Shui ◽  
Soottawat Benjakul ◽  
Santiago P. Aubourg ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Hydroxyl Radicals ◽  
Litopenaeus Vannamei ◽  
Protein Oxidation ◽  
Proteomic Analysis ◽  
Muscle Proteins ◽  
Label Free ◽  
Whiteleg Shrimp ◽  
The Stability ◽  
Oxidative Effects

The oxidative effects of hydroxyl radicals derived from a FeCl3/ascorbic acid/H2O2 system on the stability of muscle proteins in peeled shrimp (Litopenaeus vannamei) were investigated.

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