Comparison of Amino Acid Composition among Various Surimis and Washed Meats
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概要
- 論文の詳細を見る
To clarify what is different in the gel forming ability among the fish raw materials or various grades of surimi, amino acid composition of surimis and washed meats were examined. The walleye pollack surimi (SS, SS; 3 years storage, and C grade), white croaker surimi, frozen-washed lizardfish meat and shortfin lizardfish meat were used as samples. The SS grade had more amount in valine, isoleucine and lysine than old SS. The C grade had very similar amino acid composition as old SS grade and washed lizardfish. The results indicated that the amino acid composition of surimis are different among the storage time, surimi grade and fish species. In addition, changes in amino acid composition of shortfin lizardfish during cold storage was also studied. The increase in glutamic acid amount was found in accompanying with the decrease in lysine amount.
- 高知大学の論文
- 2003-12-25
著者
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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MORIOKA KATSUJI
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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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
関連論文
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- 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
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