Proteolytic Profiles of Walleye Pollack (<i>Theragra calcogramma</i>) and White Croaker (<i>Pennahia argentata</i>) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species-Reference-Cited by-同舟云学术

Proteolytic Profiles of Walleye Pollack (Theragra calcogramma) and White Croaker (Pennahia argentata) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species

Published:2016 Issue:6 Volume:22 Page:787-792
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Ueki Nobuhiko¹,Wan Jianrong¹,Watabe Shugo¹²

Affiliation:

1. Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd.

2. School of Marine Biosciences, Kitasato University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/22/6/22_787/_pdf

Reference26 articles.

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2. Fukushima, H., Okazaki, E., Fukuda, Y., and Watabe, S. (2007). Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products. J. Food Eng., 81, 492-499.

3. Fukushima, H., Satoh, Y., Yoon, S.H., Togashi, M., Nakaya, M., and Watabe, S. (2005). Rheological properties of fast skeletal myosin rod and light meromyosin from walleye pollack and white croaker: contribution of myosin fragments to thermal gel formation. J. Agric. Food Chem., 53, 9193-9198.

4. Fukushima, H., Yoon, S.H., and Watabe, S. (2003). Differences in polymer formation through disulfide bonding of recombinant light meromyosin between white croaker and walleye pollock and their possible relation to species-specific differences in thermal unfolding. J. Agric. Food Chem., 51, 4089-4095.

5. Gornall, A.G., Bardawill, C.J., and David, M.M. (1949). Determination of serum proteins by means of the biuret reaction. J. Biol. Chem., 177, 751-766.

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