Effect of Microbial trasglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species-Reference-Cited by-同舟云学术

Effect of Microbial trasglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species

Published:1995 Issue:2 Volume:61 Page:267-272
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Asagami Takashi¹,Ogiwara Masaaki¹,Wakameda Atsushi²,Noguchi Satoshi F.²

Affiliation:

1. Engineerign Department, Maruha Co., Ltd.

2. Food Research Laboratory, Central Research Institure, Maruha Co., Ltd.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/61/2/61_2_267/_pdf

Reference27 articles.

1. 1) E. Niwa: Chemistry of surimi gelation. Ch. 16, In “Surimi Technology” (ed. by T. C. Lanier and C. M. Lee), Marcel Dekker, Inc., New York, 1992, pp. 389-428.

2. 2) M. Okada and M. Nakayama: The effect of oxidants on jelly strength of kamaboko. Nippon Suisan Gakkaishi, 27, 203-208 (1961).

3. 3) W. Simidu: Studies on the muscle of marine animals IV. Nippon Suisan Gakkaishi,12, 145-172 (1944).

4. 4) I. Cohen, L. Young-Bandala T. E. Blankenberg, G. E. Siefring, and J. Brunar-Lorand; Fibrinoligase-catalyzed cross-linking of myosin from platelet and skeletal muscle. Arch. Biochem. Biophys., 192, 100-111 (1979).

5. 5) K. Ikura, T. Kometani, K. Sasaki, and H. Chiba: Cross-linking of soybean 7 S and 11 S proteins by transglutaminase. Agric. Biol. Chem., 44, 2979-2984 (1980).

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