 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Formaldehyde on the Gel Forming Ability of Fish Meat) ผู้เขียน: Orawan Kongpun, พรรณทิพย์ สุวรรณสาครกุล, Patcharin Predalumpabut สื่อสิ่งพิมพ์:pdf AbstractThe gel forming ability of dorab meat and washed dorab meat with the addition of 0, 25, 50, 75, 100, 200, 300, and 500 ppm of formalin solution was determined. Three levels of heating: (1) 40?C 30 min, (2) 90?C 30 min, and (3) 40?C 30 min followed by 90?C 30 min were used for heating fish meat gel. The SDSPAGE analysis was also carried out. The results showed that gel force, deformation and gel strength of dorab meat were higher than washed dorab meat with and without formalin addition at all heating temperatures (P>0.05). After the addition of formalin solution, the gel force, deformation and gel strength of fish meat gels decreased at all heating temperatures. The addition of formalin at ?100 ppm affected the gel forming ability of washed dorab meat. Their gel strength was lower than 200 g.cm and formalin smell could be perceived. The fish gels heated at 40?C and 40?C/90?C provided higher gel properties than those heated at 90?C. According to a SDS-PAGE analysis, the protein patterns of samples without the formalin solution correlated to their gel forming ability. Samples with 100, 200, 300, 500 ppm formalin solution showed the loss of myosin heavy chain and actin bands at 90?C. It seemed likely that formaldehyde affected not only the gel forming ability of myofibrillar proteins but also the conformation of these proteins. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Gel Forming Ability of Washed and Unwashed Fish Meat (Lizardfish and Nile tilapia)) ผู้เขียน:Orawan Kongpun สื่อสิ่งพิมพ์:pdf AbstractThe gel forming ability of unwashed and washed lizardfish (Saurida undosquamis and Saurida elongata) and Nile tilapia (Oreochromis niloticus) was investigated. Two-step heating of meat gels at 20?, 30?, 40?, 50?, 60?, 70? and 80?C for 20 minutes and 2 hours and further heating at 80?C 20 minutes were performed. Gel strength (g.cm), folding test and degradation of myosin heavy chain (MHC) by SDSPAGE analysis were evaluated. The high gel strength and high folding test of unwashed and washed lizardfish meat were found at 30? and 40?C of heating and decreased remarkably at 60? and 70?C. However, the decrease of intensity of MHC without the appearance of MHC degraded products were obtained at a heating temperature lower than 50?C. A similar result of gel forming ability of Nile tilapia was found in this experiment. It showed that washed meat had better gel forming ability in both species. Moreover, the MHC degradation of meat gel was found to be a significant indicator for gel forming ability too. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Bleeding and Storage Time on Gel Forming Ability of Carp (Cyprinus carpio)) ผู้เขียน:Orawan Kongpun, พรรณทิพย์ สุวรรณสาครกุล สื่อสิ่งพิมพ์:pdf Abstract The gel forming ability of bled and non bled carp meat which stored in iced for 0, 19, 40 hours was evaluated by gel strength and SDS-PAGE patterns. Carp meat gels were prepared at various heating temperatures of 20o, 30o, 40o, 50o, 60o, 70o and 80oC for 2 hours then further heated at 80oC for 20 minutes. It was found that both bled and non bled carp meat showed the suwari gel (gel setting) at 50oC through the iced storage period. The modori (gel disintegration) was observed from gel heated at 60o and 70oC in both carp meat. The extent of modori increased as ice storage period increase. Probably due to proteinase in blood, the intense degradation of myosin heavy chain was found in non bled carp meat gel. |