ResourceLife Sciences
Determination of the Water Holding Capacity (WHC) and Cook Loss of Fish Muscle
24 Oct 2010This application note demonstrates a new method for determining the water holding capacity of cooked fish samples using centrifugation and sample cups. This indicates the degree of protein denaturation in muscle tissue, and identifies the quality of the fish, providing a new method for quality control and for convenience food product development.
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ProteomicsProteomics is the systemic bioinformatics study of proteins and amino acids, including their structure, size, function and identification. Tools used in proteomics include chromatography, blotting and gels, protein arrays, mass spectrometry and ELISA and associated analysis software. Analyzers and proteomic systems should be sensitive, high resolution, fast and may be automated for high-throughput.CentrifugesCentrifuges are used to separate particulates suspended in a liquid via the application of a centrifugal force including cells, macromolecules, nanoparticles and precipitates. Centrifuges come in three sizes: microcentrifuges, benchtop and floor-standing centrifuges, depending on the volume and number of samples that require separation. When choosing a centrifuge, consider its maximum separation power indicated by its relative centrifugal force (RCF) value. Low force centrifuges reach a maximum RCF of 8,000 g, high-force centrifuges can reach maximum RCF values of 80,000 g. For extremely high forces, consider ultracentrifuges (up to 800,000 g). Refrigerated and vacuum centrifuges also known as concentrators are available for more specialized applications. A range of volumes are available for centrifuge tubes and microfuge tubes, depending on sample sizes. Find the best centrifuges in our peer-reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.