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

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.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Lactic acid, Ginger extract. Sodium chloride, Proteolysis, Meat tenderization, Electrophoretic analysis
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 09:52
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1589

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