Differences in thermostable actin profile of goat meat as observed in two-dimensional gel electrophoresis (2DE)

Different heat treatments, (1) chilled, 4°C (2) boiled at 100°C for 30 min and (3) autoclaved at 121°C at 15 psi for 20 min were employed on goat meat to mimic domestic and industrial cooking. The effects on intensity of actin proteins was observed using two-dimensional gel electrophoresis where sig...

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書誌詳細
主要な著者:	Zainal Abidin, Siti Aimi Sarah, Karsani, Saiful Anuar, Ismail, Amin, Khairil Mokhtar, Nur Fadhilah, Sazili, Awis Qurni
フォーマット:	論文
言語:	English
出版事項:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/41066/1/Differences%20in%20thermostable%20actin%20profile%20of%20goat%20meat%20as%20observed%20in%20two-dimensional%20gel%20electrophoresis%20%282DE%29%20%28p897-901%29.pdf http://psasir.upm.edu.my/id/eprint/41066/ http://www.ifrj.upm.edu.my/20%20%2802%29%202013/54%20IFRJ%2020%20%2802%29%202013%20Sarah%20%28316%29.pdf
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