Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin

Author:

Limpisophon Kanokrat,Iguchi Hitomi,Tanaka Munehiko,Suzuki Toru,Okazaki Emiko,Saito Toshiki,Takahashi Kigen,Osako Kazufumi

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference38 articles.

1. Walsh WA, Kleiber P (2001) Generalized additive model and regression tree analyses of blue shark (Prionace glauca) catch rates by the Hawaii-based commercial longline fishery. Fish Res 53:115–131

2. Life information center (2003) Chapter 6: Data of fish import and export. Data book of fish catches, aquaculture, processing, import and export, commercial distribution, and consumption 2003. Life information center Co. Ltd., Tokyo, p 439 (in Japanese)

3. Vannuccini S (1999) Shark skin. Shark utilization, marketing and trade. Food and Agriculture Organization, Rome, p 122

4. Yoshimura K, Terashima M, Hozan D, Ebato T, Nomura Y, Ishii Y, Shirai K (2000) Physical properties of shark gelatin compared with pig gelatin. J Agric Food Chem 48:2023–2027

5. Nomura Y, Toki S, Ishii Y, Shirai K (2001) Effect of Transglutaminase on reconstruction and physicochemical properties of collagen gel from shark type I collagen. Biomacromolecules 2:105–110

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