این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
تحقیقات دامپزشکی، جلد ۶۱، شماره ۲، صفحات ۰-۰
عنوان فارسی مطالعه تغییرات بعضی آنزیمها و الگوی الکتروفورتیکی پروتئین ها در فرآورده های گوشتی حرارت دیده
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی -
چکیده انگلیسی مقاله Objective: Study on some enzymes and protein electrophoretic patterns in order to find an indicator for adequacy of heat treatment in meat products. Design: Experimental study. Procedure: The activities of some enzymes, including: lactate dehydrogenase (LDH), aspartate amino .transferase (AST) and alanine amino transferase (ALT), were assayed in meat and heat treated meat products at different time- temperatures combinations. Extracts of samples were used for electrophoresis by SDS-PAGE method. Statistical analysis: Analysis of variance and Duncan’s test. Results: LDH was active and demonstrated a good stability in samples which were heated up to 65°C for 55 minute. However, its activity started to decline thereafter so that at 70°C no significant activity was observed. ALT and AST were more heat stable than LDH and their activities were still present in heat treated products at 70CC for 30 minutes and vanished at 75°C. Many protein bands disappeared in SDS-PAGE pattern of meat products which heated at 65°C or above. Conclusion: LDH can be considered as a suitable indicator for meat products that have been heated at 70°C or above. J.Fac.Vet.Med. Univ. Tehran. 61,2:107-113,2006.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله دکتر علی احسانی پهر آباد | mohammad ali ehsani پهر


دکتر طالب واثقی | mohammad taleb


دکتر محمود امین لاری | mohammad mahmoud amin


نشانی اینترنتی http://jvr.ut.ac.ir/article_16531_a168bf6137a41d5308d50d846539d85d.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/699/article-699-451626.pdf
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زبان مقاله منتشر شده fa
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