The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60℃
スポンサーリンク
概要
著者
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Itoh Y
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Ito Yoshiaki
Department Of Aquaculture Faculty Of Agriculture Kochi Univerisity
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Itoh Y
Kochi Univ. Kochi Jpn
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OBATAKE Atsushi
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
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MAEKAWA Takahiro
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
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SUWANSAKORNKUL Pantip
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
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Itoh Y
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Obatake A
Kochi Univ. Kochi Jpn
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Suwansakornkul P
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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Obatake Atsushi
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Maekawa Takahiro
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Suwansakornkul Pantip
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
関連論文
- 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
- 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
- Effect of Pantothenic Acid Deficiency on Plasma Free Amino Acid Profile in Rainbow Trout Oncorhynchus mykiss
- 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
- Quantitative Arginine Requirement of Juvenile Yellowtail Seriola quinqueradiata
- 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
- A Study on Execution Time of Ladder Diagram in Programmable Controller
- 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
- Studies on the Oxidation Behavior during Washing Process of Fish Meat
- 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
- Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus
- 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
- マエソ類魚肉のゲル化特性〔英文〕