Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste
Author:
Affiliation:
1. Department of Food Science, Faculty of Fisheries, Hokkaido University
2. Central Research Laboratory, Nippon Suisan Kaisha Ltd.
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/60/1/60_1_107/_pdf
Reference25 articles.
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2. 2) S. Nishimoto, A. Hashimoto, N. Seki, I. Kimura, K. Toyota, T. Fujita, and K. Arai: Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting. Nippon Suisan Gakkaishi, 53, 2011-2020 (1987).
3. 3) T. Numakura, R. Mizoguchi, I. Kimura, K. Toyota, T. Fujita, N. Seki, and K. Arai: Change in gel forming ability and cross-linking ability of myosin heavy chain of Alaska pollack surimi denatured by heat treatment. Nippon Suisan Gakkaishi, 55, 1083-1090 (1989).
4. 4) I. Kimura, M. Sugimoto, K. Toyota, N. Seki, K. Arai, and T. Fujita: A study on the cross-linking reaction of myosin in, kamaboko “suwari” gels. Nippon Suisan Gakkaishi, 57, 1389-1396 (1991).
5. 5) K. Sato, Y. Tsukamasa, C. Imai, K. Ohtsuki, Y. Shimizu, and M. Kawabata: Improved method for identification and determination of ε-(γ-glutamyl)lysine cross-link in protein using proteolytic digestion and derivatization with phenyl isothiocyanate followed by high-performance liquid chromatography separation. J. Agric. Food Chem., 40, 806-810 (1992).
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