Results 261 to 270 of about 454,690 (308)

Antifreeze Proteins of Teleost Fishes

Annual Review of Physiology, 2001
▪ Abstract  Marine teleosts at high latitudes can encounter ice-laden seawater that is approximately 1°C colder than the colligative freezing point of their body fluids. They avoid freezing by producing small antifreeze proteins (AFPs) that adsorb to ice and halt its growth, thereby producing an additional non-colligative lowering of the freezing point.
G L, Fletcher, C L, Hew, P L, Davies
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Measurement of Denaturation of Fish Protein

Nature, 1956
IT is well known that frozen fish alter in character during storage at sub-zero temperatures, becoming progressively tougher to eat, and exuding much fluid or ‘drip’ on thawing. The change proceeds more slowly the lower the temperature. There is a real need for an accurate objective method of measuring this deterioration, from the point of view of ...
J K, IRONSIDE, R M, LOVE
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Protein changes in frozen fish

C R C Critical Reviews in Food Science and Nutrition, 1976
Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described.
Zdzislaw E. Sikorski, June Olley, Sylwia Kostuch, Harold S. Olcott   +3 more
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Protein nutrition in fish: protein/energy ratio and alternative protein sources to fish meal

Journal of Physiology and Biochemistry, 2000
Those interested in the design and manufacture of feeds for intensive fish farming face the basic concern of formulating mixtures for the best yield at the lowest costs. Of the macronutrients in the feed, protein has and continues to receive special consideration because fish present high and specific needs for this constituent.
A, Sanz, M, García Gallego, M, De la Higuera   +2 more
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Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods

Journal of Animal Science, 2006
An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of ...
J F, Folador, L K, Karr-Lilienthal, C M, Parsons, L L, Bauer, P L, Utterback, C S, Schasteen, P J, Bechtel, G C, Fahey   +7 more
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Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish

Journal of the Fisheries Research Board of Canada, 1950
Methods for the extraction of protein from fish muscle have been studied. Using the Waring Blendor to obtain fine subdivision, up to 95 per cent of the fish muscle protein can be extracted with 5 per cent sodium chloride. Optimum pH for extraction was pH 7–9, and the optimum salt concentration 3 to 5 per cent. About 3 per cent stroma protein, collagen
W. J. Dyer, H. V. French, J. M. Snow
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Proteomic Analysis of Cytoskeleton Proteins in Fish

2016
In this chapter, we describe laboratory protocols for rearing fish and a simple and efficient method of extracting and identifying pathogen and host proteins that may be involved in entry and replication of commercially important fish viruses. We have used the common carp (Cyprinus carpio L.) and goldfish (Cyprinus auratus) as a model system for ...
Michael, Gotesman, Simon, Menanteau-Ledouble, Mansour, El-Matbouli   +2 more
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Fishing for Proteins in the Pacific Northwest

2005
The experimental characterization of novel genes is a tedious and expensive process. While computational gene characterization cannot replace wet lab studies, it has the potential of providing valuable guidance for experimental biologists. We use the novel IL28A,B and IL29 cytokine family to illustrate an approach to the computational identification ...
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Proteins in Fish Muscle.: II. Colorimetric Estimation of Fish Muscle Protein

Journal of the Fisheries Research Board of Canada, 1950
A simple colorimetric method for protein estimation based on the biuret reaction has been developed. Protein concentrations of 0.1 to 1.2 mg. of nitrogen may be determined rapidly with an error of less than 2 per cent. Only one reagent is required.
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Comparative evaluation of fish protein concentrate and functional fish protein concentrate from cat fish

1977
Fish protein concentrate and functional fish protein concentrate samples were prepared from eviscerated meat of cat fish (Tachysurus jella Day). Functional fish protein concentrate is found to be lighter, less gritty and rehydrates more rapidly than fish protein concentrate.
Gopakumar, K., Shenoy, A.V.
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