Modori reaction in blue grenadier and Alaska pollock frozen surimi and myosin degradation behavior upon addition of protease inhibitors
Author:
Affiliation:
1. Department of Marine Science and Resources, Nihon University (1866 Kameino), Fujisawa, Kanagawa, Japan
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1774663
Reference34 articles.
1. Effects of manufacturing processes on myosin heavy chain degradation of shortfin lizardfish Saurida elongata meat paste at around 40.DEG.C.
2. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish
3. Purification of a novel myofibril-bound serine proteinase inhibitor (MBSPI) from the skeletal muscle of lizard fish
4. Purification of a Novel Serine Proteinase Inhibitor from the Skeletal Muscle of White Croaker (Argyrosomus argentatus)
5. Cleavage specificity of a myofibril-bound serine proteinase from carp (Cyprinus carpio) muscle
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