Search Results - "Shamasundar, B. A."

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish by Chandra, M. V, Shamasundar, B. A

“…The texture profile analysis and functional properties of gelatin from fresh water fish (carps) and porcine skin were measured. Texture profile analysis…”
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Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste by Kumar, D Pavan, Chandra, M V., Elavarasan, K., Shamasundar, B. A.

“…In the present study, the gelatin from fresh croaker fish (Johnius sp) skin was obtained by rapid extraction and its properties were assessed. The gelling and…”
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Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala) by Chandra, M. V., Shamasundar, B. A., Kumar, P. Ramesh

“…The average yield of gelatin from the bone of freshwater fish (Cirrhinus mrigala) was 6.13%. The fluorescence spectra revealed maximum emission at 303 nm…”
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Rheological and functional properties of gelatin from the skin of Bigeye snapper ( Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince by Binsi, P.K., Shamasundar, B.A., Dileep, A.O., Badii, F., Howell, N.K.

“…The rheological and functional properties of gelatin from the skin of bigeye snapper ( Priacanthus hamrur) fish were assessed. The protein content of dried…”
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Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince by Binsi, P.K., Shamasundar, B.A.

“…► The tissue TGase from four fish species have been isolated and characterised. ► The molecular weight of isolated TGase was in the range of 73–95kD. ► The…”
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Physico-chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage by Binsi, P.K, Shamasundar, B.A, Dileep, A.O

“…The effect of ice storage on the properties of proteins from green mussel (Perna viridis) has been investigated. Ice storage of green mussel for a period of 19…”
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Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability by Mehta, Naresh Kumar, Elavarasan, K., Reddy, A. Manjunatha, Shamasundar, B. A.

“…In the present study the effect of ice storage on physico-chemical and functional properties of proteins from Indian major carps with special emphasis on gel…”
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Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala) by Elavarasan, K., Shamasundar, B.A., Badii, Faraha, Howell, Nazlin

“…•Molecular weight of peptides were higher in oven dried hydrolysates.•The ACE inhibitory activity of peptides were not affected by oven drying.•Secondary…”
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Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat by Dileep, A.O, Shamasundar, B.A, Binsi, P.K, Badii, F, Howell, N.K

“…Changes in physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat during different periods of ice storage were investigated…”
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Development of a sandwich vertical flow immunogold assay for rapid detection of oxytetracycline residue in fish tissues by Moumita, M., Shankar, K.M., Abhiman, P.B., Shamasundar, B.A.

“…•Development, comparison and validation of silver enhanced, multiplex sandwich vertical flow immunogold assay (SVIA) for sensitive and rapid detection of OTC…”
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Effect of water washing on the functional and rheological properties of proteins from threadfin bream (Nemipterus japonicus) meat by Karthikeyan, M., Dileep, A.O., Shamasundar, B.A.

“…Summary The effect of the number of water washing cycles on the proximate composition, physicochemical and functional properties of proteins from threadfin…”
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The use of nisin as a preservative in fish sausage stored at ambient (28 ± 2 °C) and refrigerated (6 ± 2 °C) temperatures by Raju, C. V., Shamasundar, B. A., Udupa, K. S.

“…Summary The efficacy of nisin at three different concentrations, 12.5, 25 and 50 ppm, on the keeping quality of fish sausage in synthetic casing at ambient (28…”
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Monoclonal antibody based immunodot for specific detection of proteins of the shrimp Penaeus species by Abhiman, P. B., Shankar, K. M., Patil, Rajreddy, Suresh Babu, P. P., Sahoo, A. K., Shamasundar, B. A.

“…Frozen shrimp continued to be the single largest item of export from India in terms of value accounting for about 44% of the total marine export earnings…”
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Fractionation and properties of sarcoplasmic proteins from oil sardine (Sardinella longiceps): influence on the thermal gelation behavior of washed meat by Karthikeyan, M, Mathew, S, Shamasundar, B.A, Prakash, V

“…The properties of total sarcoplasmic proteins from oil sardine (Sardinella longiceps)have been assessed. Ammonium sulfate fractionation of total sarcoplasmic…”
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Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme by Elavarasan, K, Naveen Kumar, V, Shamasundar, B.A

“…Fish protein hydrolysates were prepared from Catla catla using different proteases viz. alcalase, bromelain, flavorzyme and protamex and designated as HA…”
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GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE by GANESH, A., DILEEP, A.O., SHAMASUNDAR, B.A., SINGH, U.

“…ABSTRACT Effect of freezing and frozen storage on gel‐forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh…”
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Some physico-chemical, functional and rheological properties of actomyosin from green mussel ( Perna viridis) by Binsi, P.K., Shamasundar, B.A., Dileep, A.O.

“…The physico-chemical and rheological properties of fresh actomyosin from green mussel ( Perna viridis) have been evaluated. Amino acid profile of actomyosin…”
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Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel by Venugopal, V, Kakatkar, A, Bongirwar, D.R, Karthikeyan, M, Mathew, S, Shamasundar, B.A

“…Homogenate of washed shark meat in water was converted into a gel by lowering its pH to 3.5 by acetic acid. Unlike unacidified homogenate, water was strongly…”
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Effect of zinc salts on the structure–function of actomyosin from pelagic fish by Mathew, Sijo, Shamasundar, B.A., Ramesh Kumar, Parigi, Prakash, V.

“…The effect of zinc salts, zinc chloride and zinc sulfate on the structure and ATPase enzyme activity of actomyosin from pelagic fish ( Sardinella longiceps)…”
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Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla by Chandra, M.V., Shamasundar, B.A.

“…The swim bladders of fresh water carps are small in size and normally discarded. The utilization of swim bladders for the preparation of gelatin will open up a…”
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