Thamnaconus Modestus Research Articles

Species-specificities of myosin heavy chain in setting and returning.

An elastic gel is formed by standing fish flesh sol at 0-50°C (setting), while at about 60°C, the once formed gel is disintegrated (returning). The visco-elasticities of the heated products of myosin heavy chains from various sources were studied in order to clarify their species-specifi-cities in the ease to set and the ease to return. Gels weree prepared by griniding the heavy chain coagula with 3% sodium chloride, and heating at 40°C for 30 min in the setting and at 60°C for 120 min in the returning. At 40°C, elastic gels were formed from fine-spotted flounder, black scraper and jack mackerel; the brittle gels were formed from yellow tail, carp and spanish mackerel; but none was formed from ben, beef and pork. At 60°C, the gels were formed from the above species except black scraper and spanish mackerel. Viscosities of the heavy chain solutions from jack mackerel (2.0 mg⁄/ml) and flatfish (3.0mg⁄/ml) increased during heating 40°C, while those from carp (5.0mg⁄/ml), hen (6.5mg⁄/ml) and beef (5.7mg⁄/l) did not. The viscometric behaviors of flatfish and carp actomyosin solutions were observed to be similar to that of the heavy chain solution from each fish. From the above results, it was presumed that the difference in the gel-forming abilities among the muscles of the various species was eventually attributed to the difference among the heavy chains.

An evaluation of the efficiency of cleaning methods in a bacon factory.

The germicidal efficiencies of hot water (140-150 degrees F.) under pressure (method 1), hot water + 2% (w/v) detergent solution (method 2) and hot water + detergent + 200 p.p.m. solution of available chlorine (method 3) were compared at six sites in a bacon factory. Results indicated that sites 1 and 2 (tiled walls) were satisfactorily cleaned by each method. It was therefore considered more economical to clean such surfaces routinely by method 1. However, this method was much less efficient (31% survival of micro-organisms) on site 3 (wooden surface) than methods 2 (7% survival) and 3 (1% survival). Likewise the remaining sites (dehairing machine, black scraper and table) were least efficiently cleaned by method 1. The most satisfactory results were obtained when these surfaces were treated by method 3.Pig carcasses were shown to be contaminated by an improperly cleaned black scraper. Repeated cleaning and sterilizing (method 3) of this equipment reduced the contamination on carcasses from about 70% to less than 10%.