Identification of 170k Component which Appears in the Setting Process of Surimi Gel-Reference-Cited by-同舟云学术

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Identification of 170k Component which Appears in the Setting Process of Surimi Gel

Published:1998 Issue:3 Volume:64 Page:497-498
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Ando Masashi¹,Tsukamasa Yasuyuki¹,Makinodan Yasuo¹

Affiliation:

1. Department of Fisheries, Faculty of Agriculture, Kinki University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/64/3/64_3_497/_pdf

Reference6 articles.

1. 1) N. Seki, H. Uno, N. Lee, I. Kimura, K. Toyoda, T. Fujita, and K. Arai: Nippon Suisan Gakkaishi, 56, 125-132 (1990).

2. 2) N. Lee, N. Seki, N. Kato, N. Nakagawa, S. Terui, and K. Arai: Nippon Suisan Gakkaishi, 56, 2093-2101 (1990).

3. 3) Y. Funatsu, H. Hosokawa, S. Nanbu, and K Arai: Nippon Suisan Gakkaishi, 59, 1599-1607 (1993).

4. 4) T. Numakura, R. Mizoguchi, I. Kimura, K. Toyoda, T. Fujita, N. Seki,and K. Arai: Nippon Suisan Gakkaishi, 55, 1083-1090 (1989).

5. 5) G. S. Barsh, K. E. Peterson, and P. H. Byers: Collagen Rel. Res., 1, 543-548 (1981).

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation;International Journal of Food Science & Technology;2018-11

2. Effect of setting conditions on proteolysis and gelling properties of spotted featherback (Chitala ornata) muscle;LWT - Food Science and Technology;2016-03

3. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish;International Journal of Food Science and Technology;2004-06

4. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish;Food Chemistry;2003-09

5. GEL PROPERTIES OF BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI AS AFFECTED BY SETTING AND PORCINE PLASMA PROTEINS;Journal of Food Quality;2001-11

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