Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species
Author:
Affiliation:
1. Laboratory of Aquatic Product Utilization, faculty of Agriculture, Kochi University
2. Shiogama Laboratorym Kyokuyo Co., Ltd.
3. Deparment of Disheries, Ministry of Agriculture and Cooperatives
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/61/6/61_6_942/_pdf
Reference17 articles.
1. 1) A. Nomura, Y. Itoh, T. Soen, and A. Obatake: Effect of washing the meat of fish species caught in Tosa Bay on the appearance of modori phenomenon (disintegration of gel). Nippon Suisan Gak-kaishi, 59, 857-864(1993).
2. 2) P. Suwansakornkul, Y. Itoh, S. Hara, and A. Obatake: The gel-forming characteristics of lizardfish. Nippon Suisan Gakkaishi, 59, 1029-1037 (1993).
3. 3) Y. Makinodan and S. Ikeda: Studies on fish muscle protease-IV. Relation between HIMODORI of KAMABOKO and muscle proteinase. Nippon Suisan Gakkaishi, 37, 518-523 (1971).
4. 4) M. Kinoshita, H. Toyohara, and Y. Shimizu: Diverse distribution of four distinct types of modori (gel degradation) inducing proteinase among fish species. Nippon Suisan Gakkaishi, 56, 1485-1492 (1990).
5. 5) H. Toyohara, T. Sakata, K. Yamashita, M. Kinoshita, and Y.Shimizu: Degradation of oval-filefish meat gel caused by myofibril-lar proteinase. J. Food Sci., 55, 364-368 (1990).
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