PROTEOLYTIC ACTIVITY OF Pseudomonas perolens AND EFFECTS ON PORCINE MUSCLE

Buckley, D.J.; Gann, G. L.; Price, James F.; Spink, Gordon C.

doi:10.1111/j.1365-2621.1974.tb17987.x

Cited by 8 publications

(2 citation statements)

References 31 publications

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“…The data on protein fractions degradation (Table 2) show a significant ( P < 0.05) increase in all the samples. Increase in protein solubility with enzyme treatment was also reported by Buckley et al. (1974) in porcine muscle.…”

Section: Resultssupporting

confidence: 63%

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Pawar¹,

Mule

Machewad

2007

Journal of Muscle Foods

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The biceps femoris muscles of 12-month-old Osmanabadi goat in prerigor state were chilled for 24 h at 4 Ϯ 1C and then cut into 3 ¥ 3 cm chunks; these were randomly divided into five groups and marinated in ginger rhizome extract (GRE) at 1, 3, 5, and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at a refrigerated condition of 4 Ϯ 1C for 1, 3, 5 and 7 days. The physicochemical characteristics of the marinated raw chevon, and the cooking, textural and sensory quality characteristics of patties were studied. The marination of chevon and storage at 4 Ϯ 1C resulted in increase in moisture and thus water-holding capacity. The myofibrillar and sarcoplasmic proteins were degraded at all levels of marination to a significant (P < 0.05) extent. The collagen solubility was significantly (P < 0.05) increased, as was tenderness. The cooking characteristics were found significantly (P < 0.05) improved. The GRE-treated chevon patties received a higher score for color, tenderness, flavor, juiciness, springiness and overall acceptability. The study revealed that GRE can be used as a potential source of additive in ground, comminuted chevon products because of its antioxidant, proteolytic and antimicrobial properties, and may be used as an effective alternative to many other plant enzymes. PRACTICAL APPLICATIONSThis study investigates which level of marination with ginger rhizome extract (GRE) along with 600 ppm of ascorbic acid, 2% sodium chloride and 1 Corresponding 349 0.5% sodium tripolyphosphate is best to improve physicochemical characteristics, cooking, textural and sensory qualities of patties made from the biceps femoris muscles of 12-month-old Osmanabadi goat chevon packed and stored at 4 Ϯ 1C at different levels. This study also includes useful information for solubility of proteins and water-holding capacity and instructional presentation to benefit the people who eat the chevon regularly as a staple diet. This research is important for food industry, food service and research dieticians who can use GRE as a potential source of additives for its antioxidant, proteolytic and antimicrobial properties.

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Section: Resultssupporting

confidence: 63%

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Pawar¹,

Mule

Machewad

2007

Journal of Muscle Foods

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“…EL31410 (Qihe and others ) have shown promising results in meat tenderizing studies. However, other proteases capable of hydrolyzing both myofibril and collagen have been reported from Pseudomonas perolens (Buckley and others ), Bacillus strain E A.1, Thermus strain Rt4‐1.A and Thermus strain T‐351 (Wilson and others ), Aspergillus sojae (Gerelt and others ), Aspergillus oryzae (Gerelt and others ), Penicillium chrysogenum Pg222 (Benito and others ), and Rhizomucor miehei (Stefanek and others ; Ashie and others ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

Bekhit

Carne

et al. 2013

Journal of Food Science

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Bacterial and fungal protease preparations exhibited varying affinities for hydrolyzing meat proteins. This selective moderate capability of microbial proteases compared to papain is potentially an advantage in avoiding over-tenderization in meat. On the other hand, the bacterial protease G preparation, which appeared to be more efficient at hydrolyzing connective tissue proteins than papain, could be beneficial in tenderizing meat with high connective tissue content. The synergistic effect of these protease preparations could be incorporated into a meat tenderizing formula to give the tenderizer a broad activity spectrum, thus able to target different cuts of meat.

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Roles played by bacterial and autolytic enzymes in the production of volatile sulphides in spoiling North Sea cod (Gadus morhua)

Herbert

Shewan

1976

J Sci Food Agric

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The roles played by bacterial and autolytic enzymes in the production of volatile sulphides (hydrogen sulphide, methyl mercaptan and dimethyl sulphide) in spoiling iced cod have been investigated. The data show that the volatile sulphides arise as the result of the microbial degradation of cyst(e)ine and methionine.Thirteen Pseudomoms spp. have been investigated. All liberate hydrogen sulphide and methyl mercaptan.In addition to methyl mercaptan formation from methionine, six strains also produce dimethyl sulphide. There is no evidence to show that autolytic enzymes are directly involved in the production of volatile sulphides in chill-stored North Sea cod.

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PROTEOLYTIC ACTIVITY OF Pseudomonas perolens AND EFFECTS ON PORCINE MUSCLE

Cited by 8 publications

References 31 publications

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

Roles played by bacterial and autolytic enzymes in the production of volatile sulphides in spoiling North Sea cod (Gadus morhua)

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