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Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins

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Relation http://ir.cftri.com/1589/
JFST-08-95
 
Title Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins
 
Creator Syed Ziauddin, K.
Rao, D.N.
Amla, B. L.
 
Subject 30 Spices/Condiments
28 Meat, Fish & Poultry
 
Description SDS-PAGE technique was used to study the effect of anti-microbial agents, such as lactic acid, ginger extract, and sodium chloride on buffalo meat (LD muscles), stored at two different temperatures (i) ambient (26+2°C) and (il) chill temperature (4+l°C). There was an increased proteolysis of muscle proteins at ambient temperature, compared to chill temperature, as evidenced by
reduction in the number of protein bands separated by electrophoresis. Lactic acid, ginger extract and sodium chloride treatment of meat enhanced proteolytic activity in meat during storage. Ginger-extract can be used as a good source of proteolytic enzyme for tenderization of buffalo meat.
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1589/1/JFST1995_32%283%29_224-226.pdf
Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1995) Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins. Journal of Food Science and Technology, 32 (3). pp. 224-226.