Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• WAN Jianrong

  Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

• Kimura I

  Central Research Laboratory Nippon Suisan Kaisha Ltd

• Satake M

  Central Research Laboratory Nippon Suisan Kaisha Ltd.

• Wan Jianrong

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

関連論文

• Inhibitory Factors of Transglutaminase in Salted Salmon Meat Paste
• 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
• Transglutaminase-induced Polymerization of a Mixture of Different Fish Myosins
• The existence of aspolin and its trimethylamine-N-oxide demethylating activity in the muscle of freshwater fish
• Purification and characterization of trimethylamine-N-oxide demethylase from walleye pollack muscle
• Occurrence and some properties of trimethylamine-N-oxide demethylase in myofibrillar fraction from walleye pollack muscle
• Causes of Inferior Gel-forming Ability of Salmon Surimi Paste
• Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste

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