Effect of feeding heat-induced fish meat gel manufactured with sodium citrate on blood pressure and lipid levels in rats
Author:
Affiliation:
1. Nagasaki Prefectural Institute of Fisheries
2. University of Nagasaki
3. Nagasaki University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/84/2/84_17-00053/_pdf
Reference24 articles.
1. 1) Arai K, Takahashi H, Saito T. Studies on muscular proteins of fish-lll. Inhibition by sorbitol and sucrose on the denaturation of carp actomyosin during frozen strage. Nippon Suisan Gakkaishi 1970; doi: 10.2331/suisan.36.232 (in Japanese with English abstract).
2. 2) Konno K, Yamanodera K, Kiuchi H. Solubilization of fish muscle myosin by sorbitol. J. Food Sci. 1997; 62: 980-984.
3. 3) Kuwahara K, Osako K, Okamoto A, Konno K. Solubilization of myofibrils and inhibition of autolysis of squid mantle muscle by sodium citrate. J. Food Sci. 2006; 71: 358-362.
4. 4) Kuwahara K, Konno K. Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio). Food Chem. 2010; 122: 997-1002.
5. 5) Daviglus ML, Stamler J, Orencia AJ, Dyer AR, Greenland P, Walsh MK, Morris D. Fish consumption and the 30-year risk of fatal myocardial infarction. N. Eng. J. Med. 1997; 336: 1046-1053.
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