Ito Yoshiaki | Department Of Aquaculture Faculty Of Agriculture Kochi Univerisity

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著作論文

Responsibility of Myosin Rod for the Dimer Formation of Myosin Heavy Chain through SS Bonding during Ice Storage of Carp Actomyosin
Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage
Role of SH_a in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin
Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage
Effect of decreasing pH on gel microstructure of walleye pollack surimi
Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack
Solubilization of type I and V collagens in Japanese flounder muscle during chilled storage
Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel
Gel forming ability of fish meat oxidized during washing
Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30℃ and 50℃ on the gel-forming ability of walleye pollack surimi
Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time
Effect of Pantothenic Acid Deficiency on Plasma Free Amino Acid Profile in Rainbow Trout Oncorhynchus mykiss
Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis
Responsibility of Myosin S-1 and Rod for the Polymerization of Myosin Heavy Chain through Disulfide Bonding upon Heating of Actomyosin
Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating
Effects of Deep Seawater Acclimation on Components and Texture of the Muscle of Red Sea Bream
Short-term Rearing of Red Sea Bream in Deep Seawater and Its Effects on Rigor Mortis
Quantitative Arginine Requirement of Juvenile Yellowtail Seriola quinqueradiata
The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60℃
Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species
A Study on Execution Time of Ladder Diagram in Programmable Controller
Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species
Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes
Muscle biochemical characteristics of cultured yellowtail Seriola quinqueradiata affecting the meat quality (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)

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