スポンサーリンク
Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture | 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
- Replacement of dietary fish oil with olive oil in young yellowtail Seriola quinqueradiata : effects on growth, muscular fatty acid composition and prevention of dark muscle discoloration during refrigerated storage
- 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
- 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
- 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)
- 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