Microstructure and Physical Properties of Red Sea-Bream Muscles Stored as a Fillet and as a Round

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Japanese Society of Fisheries Scienceの論文
1997-12-01

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Thermal stability of carp G-actin monitored by loss of polymerization activity using an extrinsic fluorescent probe
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Cross-sectional Area-corrected Compression Modulus of Food Gel(Food & Nutrition)
Insight into nucleotide and Ca^ binding to carp α-actin
Microstructure and Physical Properties of Red Sea-Bream Muscles Stored as a Fillet and as a Round
Observation of Characteristic Muscle Structure Related to Delay in Red Sea-Bream Rigor Mortis by Spinal Cord Destruction
Delay in Rigor Mortis of Red Sea-bream by Spinal Cord Destruction
Physical Property of Carp Muscle during Rigor Tension Generation
Change in Rigor Mortis of Red Sea-Bream Dependent on Season and Killing Method
Effects of Subtilisin Cleavage of Monomeric Action on Its Nucleotide Binding
Delayed Example in Rigor Mortis of Spinal Cord Destroyed Plaice Detected by Measurements of Isotonic Contraction and Isometric Tension
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
Thermal stability of carp actin in its polymerized form
Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage.
Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk.
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White.

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