Frozen Storage of Surimi Containing Microbial Transglutaminase Made from Various Kinds of Fish Species-Reference-Cited by-同舟云学术

Frozen Storage of Surimi Containing Microbial Transglutaminase Made from Various Kinds of Fish Species

Published:1995 Issue:3 Volume:61 Page:458-463
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Atsumi Takeo¹,Wakameda Atsushi²,Noguchi Satoshi F.³

Affiliation:

1. Taiyo Research Laboratory, Taiyo Fishery Co., Ltd.

2. Processed Foods Department, Maruha Co., Ltd.

3. Food Research Laboratory, Central Research Institute, Maruha Co., Ltd.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/61/3/61_3_458/_pdf

Reference31 articles.

1. 1) N. Seki, H. Uno, N. H. Lee, I. Kimura, K. Toyoda, T. Fujita, and K. Arai: Transglutaminase activity in Alaska pollack muscle and its reaction with myosin B. Nippon Suisan Gakkaishi, 56, 125-132 (1990).

2. 2) Y. Tsukamasa and Y. Shimizu: Setting property of sardine and Pacific mackerelmeat. Nippon Suisan Gakkaishi, 56, 1105-1112 (1990).

3. 3) I. Kimura, M. Sugimoto, K. Toyoda, N. Seki, K. Arai, and T. Fujita: A Study onthe cross-linking reaction of myosin in kamaboko “suwari” gels. Nippon Suisan Gakkaishi, 57, 1389-1396 (1991).

4. 4) J. K. Chan, T. A. Gill, and A. T. Paulson: Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal set-ting. J. Food Sci., 57, 906-912 (1992).

5. 5) G. G. Kamath, T. C. Lanier, E. A. Foegeding, and D. D. Hamann: Nondisuldide covalent cross-linking of myosin heavy chain in “setting” of Alaska pollock and Atlantic croaker surimi. J. Food Biochem., 16, 151-172 (1992).

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