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