KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7282| Title: | Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (Dromaius novaehollandiae) Meat Under Different Packaging Conditions. |
| Other Titles: | Not Available |
| Authors: | Naveena B.M, Muthukumar M, Kulkarni V.V, Praveen Kumar Y, Usha Rani K and Kiran M |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2015-12-31 |
| Project Code: | Not Available |
| Keywords: | Aging Physicochemical, Textural, Microbial Proteome Emu Dromaius novaehollandiae Meat |
| Publisher: | Wiley Online Library |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of aging on the physicochemical, textural, microbial and proteome characteristics of emu (Dromaius novaehollandiae) meat was studied under aerobic packaging (AP) and vacuum packaging (VP) conditions at 4 ± 1C for 9 and 15 days, respectively. Improvement (P < 0.05) in water‐holding capacity, myofibrillar fragmentation index and protein extractability with aging was observed in emu meat cubes under both AP and VP conditions. Reduction (P < 0.05) in Warner‐Bratzler shear force values was observed on the 6th and 15th day of aging compared with the 0th day in the AP and VP samples, respectively. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed the appearance of 30‐kDa protein bands, indicating extensive proteolysis on the 6th day and 9th day of aging in the AP and VP samples, respectively. Proteome analysis using two‐dimensional gel electrophoresis revealed significant (P < 0.01) changes in the number of differentially expressed protein spots in the AP and VP samples during aging. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Processing and Preservation |
| NAAS Rating: | 7.41 |
| Volume No.: | 39 |
| Page Number: | 2497-2506 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://onlinelibrary.wiley.com/action/doSearch?AllField=usha+rani&SeriesKey=17454549 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7282 |
| Appears in Collections: | AS-NRCMeat-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.