Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus)

Effects of cooking methods on electrophoretic patterns of rainbow trout

“…It can be thought that, if some cleavage of MHC and actin into smaller polypeptide chains occurs, the nonappearance and/or decreasing of these bands in our gel would indicate that these are smaller than 5 kDa. It was reported that protein bands with molecular weights lower than 5 kDa are not separated in the SDS-PAGE (Silva et al, 2006). In this study, while density of the myosin bands were decreased 34, 60, 57 and 52 %, the actin bands were decreased 41, 63, 59 and 48 % in deep-fried, microwaved, grilled and baked respectively (Figure 2).…”

“…In Turkey, fish is generally marketed as fresh, chilled or frozen and it is consumed primarily in traditional ways, among which frying, grilling, baking and microwaving are most common. There have been many notable electrophoretic studies dealing with the tissue changes of various fish species after freezing (Owusu-Ansah and Hultin, 1986;LeBlanc and LeBlanc, 1989;Ragnarsson and Regenstein, 1989;Türköz et al, 2000), smoking (Ünlüsayın et al, 2001), microwaving (Yowell and Flurkey, 1986), and irradiation, ice and chilled storage (Al-Kahtani et al, 1998;Aubourg et al, 2005;Silva et al, 2006). However, no research related to the effects of cooking methods on the electrophoretic patterns of rainbow trout has been encountered yet.…”

Effect of radiation processing on meat tenderisation

“…The reduction in intensity of these two bands was more pronounced in buffalo meat. Similarly, Silva et al (2006), also reported that in horse mackerel irradiated at different doses (1, 5 and 10 kGy) there was a gradual decrease in the intensity of myosin heavy chain and the absence of increase in the number of bands associated with low molecular weight fragments with the increase in the radiation dose. Zabielsky et al (1984), reported a 26% decrease in the heavy chain myosin in irrradiated (5 kGy) chicken breast muscle.…”

Impact of Irradiation on Fish and Seafood Shelf Life: A Comprehensive Review of Applications and Irradiation Detection

“…The effect of gamma-radiation (1, 5 and 10 kGy) and postirradiation ice storage (2 ± 0.5 • C) on horse mackerel (Trachurus trachurus) muscle proteins was studied by Silva et al (2006). They concluded that irradiation doses of 1 up to 10 kGy had no significant effect on the proteins of this species.…”