Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-08-01
著者
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Ooizumi Tooru
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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AKAHANE YOSHIAKI
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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KAWASE MAYUMI
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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Kawase Mayumi
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
関連論文
- Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
- High level of 6, 9, 12, 15, 18, 21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lutken
- Antihypertensive effect of heshiko, a fermented mackerel product, on spontaneously hypertensive rats
- Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
- Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
- Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats
- Effect of extracts from heshiko, a fermented mackerel product, on cholesterol metabolism in Wistar rats
- Effect of extracts from narezushi, a fermented mackerel product, on cholesterol metabolism in Wistar rats
- Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution
- Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution
- Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation
- Permeability of sugar alcohols with different molecular weights into fish meat
- Effect of Hydroperoxides Produced by Photosensitized Oxidation of Methyl Oleate on Carp Myofibrillar Protein
- Comparison of Reactivity of Several Fish Myofibrils with Peroxidized Lipid
- Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran
- Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan