Study on Blue Shark Prionace glauca Meat as a Raw Material for Vinegar-cured Gel
Author:
Affiliation:
1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/16/3/16_201/_pdf
Reference14 articles.
1. 1) M. Okada; “Science of kamaboko gel (Kamaboko no kagaku)”, Seibunsha, Tokyo, Japan, 2012, p.47.
2. 2) S. Abe; “Vinegar-cured gel (Sujime kamaboko)”. Food and Packaging, 52, 566-571 (2011).
3. 3) S. Abe, W. Weng, M. Tanaka, K. Limpisophon, K. Osako; “Effect of egg white and setting on the gelation of vinegar-cured kamaboko” (in Japanese). Nippon Suisan Gakkaishi, 75, 695-700 (2009).
4. 4) B. Techaratanakrai, M. Nishida, Y. Igarashi, M. Watanabe, E. Okazaki, K. Osako; Effect of setting conditions on mechanical properties of acid-induced kamaboko gel from squid Todarodes Pacificus mantle muscle meat. Fish Sci., 77, 439-446 (2011).
5. 5) H. Kishi, H. Nozawa, N. Seki; Reactivity of muscle transglutaminase on carp myofibrils and myosin B. Nippon Suisan Gakkaishi, 57, 1203-1210 (1991).
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2. Transglutaminase Protein Substrates of Food Interest;Enzymes in Food Technology;2018
3. The Property of Sodium Alginate - Blue Shark Prionace Glauca Meat Composite Gel;Japan Journal of Food Engineering;2018
4. North Pacific krill Euphausia pacifica protein recovered by salt water treatment and its thermal gel-forming ability;NIPPON SUISAN GAKKAISHI;2017
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