Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel
スポンサーリンク
概要
著者
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MORIOKA KATSUJI
Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture
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OBATAKE Atsushi
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
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Obatake A
Kochi Univ. Kochi Jpn
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Morioka Katuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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SHIMIZU Yutaka
Laboratory of Fishery Chemistry, Department of Fisheries, Faculty of Agriculture, Kyoto University
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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Obatake Atsushi
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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NISHIMURA Tadashi
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University,
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Nishimura Tadashi
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Shimizu Yutaka
Laboratory Of Fisheries Chemistry Faculty Of Agriculture Kyoto University
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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
関連論文
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- Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage
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- 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
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- 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
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