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Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University | 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
- Cloning and characterization of cDNA for carp matrix metalloproteinase 9
- Induction of gelatinolytic activities in ayu muscle at the spawning stage
- 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
- Inhibitory effects of edible marine algae extracts on degranulation of RBL-2H3 cells and mouse eosinophils
- Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture