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Suwit Siriwatanayotin. Kinetic study on the thermal denaturation of protein in yellowfin tuna meat. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
Name: Pimravee Ngamkala
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
ask.library@mfu.ac.th
Name: Thayawat Uthaijunyawong
Name: Ratchaneeporn Ai-Tang
Name: Chotika Viriyarattanasak
Name: Suwit Siriwatanayotin
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Tuna
ThaSH:
Chemical kinetics
ThaSH:
Kinetic theory of matter
Abstract:
The purpose of this work was to study the kinetics of thermal denaturation of protein in tuna meat. Fresh yellowfin tuna meat was sealed into a stainless steel differential scanning calorimetry (DSC) pan, and subsequently heated at 45, 50, 60 and 65 °C for various interval time. The residual enthalpy of fresh and the heated tuna meat was determined by DSC at scanning rate 5 °C/min. The residual enthalpy of fresh tuna meat was used as a reference in calculation of denaturation degree. DSC thermogram of fresh tuna meat showed four denaturation peaks at 41, 49, 58 and 67 °C. It was suggested that first two peaks represented for myosin fractions, and the others are sarcoplasmic proteins and actin, respectively. The plot between logarithm of degree of denaturation and heating time revealed that there were two first-order rate constants for each heating temperature. This implied that there might be two mechanisms of protein denaturation in tuna meat. The mechanisms of these thermal denaturations probably come from the non-aggregated or reversible state and the stage of protein aggregation.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2021-10-28
Issued:
2021-10-28
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2015) Vol.1 (1): 31-35
eng
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.021851 วินาที
Pimravee Ngamkala
| Title | Contributor | Type |
|---|---|---|
| Microbiological quality of treated antibiotic wastewater from industry using hydrogen peroxide treatment at high temperatures
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี Pimravee Ngamkala | Aluck Thipyarat | วิทยานิพนธ์/Thesis |
| Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
มหาวิทยาลัยแม่ฟ้าหลวง Pimravee Ngamkala;Thayawat Uthaijunyawong;Ratchaneeporn Ai-Tang;Chotika Viriyarattanasak;Suwit Siriwatanayotin | บทความ/Article |
Thayawat Uthaijunyawong
| Title | Contributor | Type |
|---|---|---|
| Laser cleaning of roasted chicken deposits on stainless steel surfaces
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี Thayawat Uthaijunyawong;ทยาวัต อุทัยจรรยาวงศ์ | Suwit Siriwatanayotin | วิทยานิพนธ์/Thesis |
| Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
มหาวิทยาลัยแม่ฟ้าหลวง Pimravee Ngamkala;Thayawat Uthaijunyawong;Ratchaneeporn Ai-Tang;Chotika Viriyarattanasak;Suwit Siriwatanayotin | บทความ/Article |
Ratchaneeporn Ai-Tang
| Title | Contributor | Type |
|---|---|---|
| Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
มหาวิทยาลัยแม่ฟ้าหลวง Pimravee Ngamkala;Thayawat Uthaijunyawong;Ratchaneeporn Ai-Tang;Chotika Viriyarattanasak;Suwit Siriwatanayotin | บทความ/Article |
Chotika Viriyarattanasak
| Title | Contributor | Type |
|---|---|---|
| Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
มหาวิทยาลัยแม่ฟ้าหลวง Pimravee Ngamkala;Thayawat Uthaijunyawong;Ratchaneeporn Ai-Tang;Chotika Viriyarattanasak;Suwit Siriwatanayotin | บทความ/Article |
Suwit Siriwatanayotin
| Title | Contributor | Type |
|---|---|---|
| Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
มหาวิทยาลัยแม่ฟ้าหลวง Pimravee Ngamkala;Thayawat Uthaijunyawong;Ratchaneeporn Ai-Tang;Chotika Viriyarattanasak;Suwit Siriwatanayotin | บทความ/Article |