Obatake A | Kochi Univ. Kochi Jpn

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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
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
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
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
Changes in the Strengths of Heat-induced Gels from Myofibrils in Combination with Sarcoplasmic Proteins from Lizardfish and Pacific Mackerel
Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel

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