Morioka Katsuji | Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni

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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
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
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
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
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
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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