Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish-Reference-Cited by-同舟云学术

Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish

Published:1996 Issue:1 Volume:62 Page:101-104
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Ko Wen-Ching¹

Affiliation:

1. Department of Food Science, National Chung Hsing University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/62/1/62_1_101/_pdf

Reference24 articles.

1. 1) M. Okamoto, Y. Kawamura, and R. Hayashi: Application of high pressure to food processing: Textural comparison of pressure-and heat-induced gels of food protein. Agric. Biol. Chem., 54, 183-189 (1990).

2. 2) R. Hayashi: High pressure in food processing and preservation: Principle, application and development. High Pressure Research, 7, 15-21 (1991).

3. 3) T. Shoji, H. Saeki, M. Nakamura, Y. Sasamoto, and M. Nonaka: High pressure induced inactivation of carp myofibrillar Ca-ATPase and protecting effect of sorbitol. Nippon Suisan Gakkaishi, 55, 1841-1844 (1989).

4. 4) W. C. Ko, M. Tanaka, Y. Nagashima, T. Taguchi, and K. Amano: Effect of high pressure treatment on the thermal gelation of sardine and Alaska pollack meat and myosin paste. Nippon Shokuhin Kogyo Gakkaishi, 37, 637-642 (1990).

5. 5) W. C. Ko and T. Taguchi Effect of pressure treatment on the gelation of Walleye pollack actomyosin and meat paste. J. Agric. Fore. (Taiwan), 44, 57-66 (1995).

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