Itoh Yoshiaki | Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

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著作論文

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
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
Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes
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
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
Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
Comparison of Amino Acid Composition among Various Surimis and Washed Meats
Studies on the Oxidation Behavior during Washing Process of Fish Meat
Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to 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
Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus

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