Change in translucency of squid mantle muscle upon storage
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-04-01
著者
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Yoshioka Takeya
Hokkaido Industrial Technology Center
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Kinoshita Yasunori
Hokkaido Industrial Technology Center
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Seki Nobuo
Graduate School Of Fisheries Sciences Hokkaido University
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木下 康宣
北海道立工業技術センター:北海道大学大学院水産科学研究院
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木下 康宣
道立工技
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YOSHINO HIROYUKI
Hokkaido Industrial Technology Center
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Konno Kunihiko
Graduate School Of Fisheries Sciences Hokkaido University
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Konno Kunihiko
Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.
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PARK SHINHO
Laboratory of Marine Food Science, Graduate School of Fisheries, Hokkaido University
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PARK SHINHO
Graduate School of Fisheries Sciences, Hokkaido University
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Park Shinho
Graduate School Of Fisheries Sciences Hokkaido University
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries
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Konno Kunihiko
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Kinoshita Yasunori
Hokkaido Industrial Technol. Center Hokkaido Jpn
関連論文
- 海水浸漬ウニ生殖腺の鮮度に与える酸素の影響
- 生鮮ワカメの鮮度に与える酸素の影響
- Fluorescence Spectroscopy in Rapid Analysis of Scallop Adductor Muscle
- スルメイカの保管による外套膜透明感の変化
- Inhibitory Factors of Transglutaminase in Salted Salmon Meat Paste
- Thermal gelation of salted paste from scallop striated adductor muscle
- Behavioral responses of arabesque greenling to trap entrance design
- Dimerization Site of Carp Myosin Heavy Chains by the Endogenous Transglutaminase
- Transglutaminase-induced Polymerization of a Mixture of Different Fish Myosins
- Effects of sorbitol on the autolysis profile of squid mantle muscle
- Preventive effects of amino acids and glutathione on the formaldehyde-induced denaturation of myofibrillar proteins
- Effects of microbial growth on the preservation of scallop muscle in a vital state
- The existence of aspolin and its trimethylamine-N-oxide demethylating activity in the muscle of freshwater fish
- Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste
- Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes
- 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
- The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles
- A Comparison of Cross-linking of Fish Myofibrillar Proteins by Endogenous and Microbial Transglutaminases
- Effect of Transglutaminase on the Gelation of Heat-denatured Surimi
- Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol
- Causes of Inferior Gel-forming Ability of Salmon Surimi Paste
- Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing
- Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
- 電気刺激した牛肉における核酸関連物質の変化について
- ブルーミング現象に及ぼす豚肉質の影響について
- Gelation of low salt soluble proteins from scallop adductor muscle in relation to its freshness
- Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
- Denaturation mode of carp myofibrils when affected by temperature and salt concentration
- Filament formation of carboxyl-and amino-group-modified carp myosin rod
- Substructure of Tilapia Myosin Rod and Its Filament Forming Ability
- Effect of Freezing Rate on the Denaturation of Myofibrillar Protein in Fish Muscle (特集 次世代の高品質凍結食品を目指す新技術)
- 生鮮イカの鮮度保持メカニズムとビジネス展開(水産学と地域連携:道南における新海洋産業網の形成にむけて,シンポジウム記録)
- 酸素を利用した生鮮水産物の鮮度保持事例
- イカの鮮度保持技術の進展
- Fluorescence Spectroscopy in Rapid Analysis of Scallop Adductor Muscle
- Development of myofibrillar ATPase assay system on pH stat
- Quality evaluation of frozen surimi by using pH stat for ATPase assay
- Freeze Denaturation of Carp Myofibrils Compared with Thermal Denaturation
- TMAOase, trimethylamine-N-oxide demethylase, is a thermostable and active enzyme at 80℃
- Change in translucency of squid mantle muscle upon storage
- Thermal denaturation and autolysis profiles of myofibrillar proteins of mantle muscle of jumbo squied Docidicus gigas
- SPF豚肉の理化学的・官能的特徴に関する知見
- Stabilization of squid myosin subfragment-1 and myofibrils by ATP-related compounds
- Pyrophosphate-accelerated Actin Denaturation Mechanism in Myofibril
- A New Purification Method of G-actin Extracted from the Acetone-Dried Myofibril-Powder Using Ammonium Sulfate Fractionation.A Conparison with the Comventional G-actin and High-Salt Sensitivity.
- Thermal Stability of Fish G-Actin Extracted from the Acetone-Dried Myofibril-Powder
- Effects of Casein of Gelling Properties of Surimi Paste
- Thermal Denaturation of β-Connectin Isolated from Carp Muscle
- Enzyme-catalyzed Cross-linking and Degradation of Myosin Heavy Chain in Walleye Pollack Surimi Paste during Setting
- Oligomerization of Carp Myosin Which Retains Its ATPase Activity
- Freeze Denaturation of Carp Myosin Subfragment-1 as Compared with Thermal Denaturation
- Suppressive Effect Of Sulfate on Fish Myosin Denaturation
- Effect of calcium ion on the thermal denaturation of subfragment-1 and rod regions of squid myosin upon the heating of myofibrils
- 生鮮ワカメの鮮度に与える酸素の影響
- ATP depletion inhibits retraction of chromatophores induced by GABA in cephalopod Todarodes pacificus
- Fluorescence Spectroscopy in Analysis of Raw Squid Mantle