Studies on the Oxidation Behavior during Washing Process of Fish Meat
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概要
- 論文の詳細を見る
To investigate the oxidation of SH groups in the washing process of fish meat, washed fish meats from four factories in Kochi prefecture were sampled in the winter and the summer seasons. SH content, SDS-PAGE and ATPase activities were analyzed. SH content of all samples in the winter season were higher values than in the summer season. The same patterns in SDS-PAGE were observed in the winter as well as in the summer season. Dimer of myosin heavy chain were observed in all samples and cannot be reduced with mercaptoethanol. The results from the ATPase activities indicated that not only SH_1 and SH_2 on myosin head portion, but also SH_a on the LMM, did not oxidize during the washing process. Therefore, it was clearly observed that the oxidation of fish meat through the formation of disulfide bonds did not occur strongly during washing process in the surimi-based products manufacturing of Kochi prefecture.
- 高知大学の論文
- 2003-12-25
著者
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Itoh Yoshiaki
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
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Sompongse W
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Sompongse Warangkana
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Itoh Y
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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