Effect of Na-gluconate on heat-induced gelation of salt-ground meat from walleye pollack (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
スポンサーリンク
概要
著者
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OOIZUMI Tooru
Department of Marine Bioscience, Fukui Prefectural University
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Ooizumi T
Department Of Marine Bioscience Fukui Prefectural University
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OKAYAMA TAKASHI
Department of Marine Bioscience, Fukui Prefectural University
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Okayama Takashi
Department Of Marine Bioscience Fukui Prefectural University
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Akahane Y
Department Of Marine Bioscience Fukui Prefectural University
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Akahane Yoshiaki
Fukui Prefectural Univ. Fukui Jpn
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
- 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
- Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution
- Effect of Na-gluconate on heat-induced gelation of salt-ground meat from walleye pollack (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Permeability of sugar alcohols with different molecular weights into fish meat