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Search results for: SALMON, BALTIC COD
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Isolation and characterization of Acid Soluble Collagen from the Skin of African Catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic cod (Gadus morhua)
PublicationAcid-soluble collagen (ASC) from the fish skin of African catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic cod (Gadus morhua) was extracted and characterized. The ASC extraction yield was 75%, 73% and 68%, respectively. The denaturation and melting temperatures of African catfish ASC (29.3°C and 100.0°C) were significantly higher than ASC of Salmon and Baltic cod (20.6°C and 90.5°C; 15.2°C and 86.7°C, respectively), assessed...
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The effect of high pressure and subzero temperature on gelation of washed cod and salmon meat
PublicationThe objective of the present work is to examine the infl uence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofi brillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fi sh. The solubility of proteins from myofi brils of cod and salmon meat suspended in 100 mM KCl solution increased aft er treating the samples with pressure above 60 MPa. The...
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The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
PublicationThe effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in...
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Optimization of condition for demineralization Baltic cod (Gadus morhua) backbone
PublicationKręgosłupy dorsza bałtyckiego (Gadus morhua) są alternatywnym źródłem kolagenu. Aby uzyskać z nich natywny niezanieczyszczony kolagen należy usunąć z nich białka mięśniowe i sole mineralne. Obecność tych związków pogarsza funkcjonalne właściwości preparatu kolagenowego. Dlatego celem pracy było opracowanie optymalnych parametrów demineralizacji kręgosłupów dorsza. Najlepszy efekt demineralizacji, nieomal 100%, przy stratach tylko...
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Isolation of collagen from the skins of Baltic cod (Gadus morhua).
PublicationBezbarwny kolagen wydzielono ze skór dorsza z ok. 90% wydajnością stosując trzykrotną, 24 godzinną ekstrakcję materiału 0.5 M roztworem kwasu cytrynowego, przy stosunku surowiec : rozpuszczalnik = 1 : 4. Stosując 0.5% dodatek niejonowych detergentów do roztworów ekstrahujących białka niekolagenowe ze skór uzyskuje się bezwonne izolaty kolagenu.
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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
PublicationOne of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
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Isolation and some properties of collagen from the backbone of Baltic cod(Gadus morhua)
PublicationOssein from Baltic cod backbone was obtained after extraction of non-collagenous protein with 0.1 M NaOH solution and demineralization with 1.0 M HCl solution. The extractions were performed at 4 C for24, 48 and 72 h using a solid/solution ratio from 1:4 to 1:8 (w/v). After 48 h of extraction in 0.5 M acetic acid only about 25% of collagen was dissolved. After 48 h of extraction at optimal concentration of pepsin(4 mg/g ossein)...
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Modification of the properties of gelatin from skins of Baltic cod (Gadus morhua) with transglutaminase.
PublicationCelem pracy było ustalenie optymalnych warunków otrzymywania żelatyny ze skór dorsza bałtyckiego oraz modyfikacja enzymatyczna właściwości tego białka. Rybna żelatyna usieciowana przy użyciu transglutaminazy tworzy żele, które nie topią się nawet podczas ogrzewania w temperaturze 100C.
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The influence of different acids and pepsin on the extractability of collagen from the skin of Baltic cod (Gadus morhua)
PublicationZastosowano 5,0 M roztwory kwasu cytrynowego, mlekowego, octowego oraz 0,115 M roztwór kwasu solnego. Kolagen z całych skór ekstrahowano w 4 st.C odpowiednimi kwasami (1 : 6, w/v) w czasie 24, 48 i 72 h. Stwierdzono, że kwas solny jest najmniej efektywnym rozpuszczalnikiem kolagenu spośród użytych kwasów. W zastosowanych warunkach doświadczeń maksymalnie można wyekstrahować kwasem cytrynowym 60 % kolagenu, kwasem octowym i mlekowym...
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Stable Isotope Evidence for Late Medieval (14th–15th C) Origins of the Eastern Baltic Cod (Gadus morhua) Fishery
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