Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus

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概要

• 論文の詳細を見る
• 2008-12-01

著者

• Onishi Kenji

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

• Itoh Yoshiaki

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

• Morioka Katsuji

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

• Morioka Katsuji

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

• PATTARAVIVAT JANISTA

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• KOMIYAMA SHUZO

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• Komiyama Shuzo

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

• Pattaravivat Janista

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

関連論文

• 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
• 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
• 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
• Replacement of dietary fish oil with olive oil in young yellowtail Seriola quinqueradiata : effects on growth, muscular fatty acid composition and prevention of dark muscle discoloration during refrigerated storage
• 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
• Potent cellulase activity in the hepatopancreas of mangrove crabs

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