Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction-Reference-Cited by-同舟云学术

Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction

Published:1998 Issue:6 Volume:64 Page:973-978
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Wahyuni Mita¹,Ishizaki Shoichiro¹,Tanaka Munehiko¹

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Fisheries

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/64/6/64_6_973/_pdf

Reference34 articles.

1. 1) T. Suzuki: “Fish and Krill Protein Processing Technology”, Applied Science Publishers, London. 1981, pp. 10-13.

2. 2) Y. Shimizu and F. Nishioka: Species variations in heat coagulation properties of fish actomyosin-sarcoplasmic proteins systems. Nippon Suisan Gakkaishi, 40, 267-270 (1974).

3. 3) A. Hashimoto, N. Katoh, H. Nozaki, and K. Arai: Inhibiting effect of various factors in muscle of Pacific mackerel on gel forming ability. Nippon Suisan Gakkaishi, 51, 425-432 (1985).

4. 4) M. T. Lin, J. W. Park, and M. T. Morrissey: Recovered protein and reconditioned water from surimi processing waste. J. Food Sci., 60, 4-9 (1995).

5. 5) E. Okazaki: A study on the recovery and utilization of sarcoplasmic protein of fish meat discharged during the leaching process of surimi processing. Bull. Natl. Res. Inst. Fish. Sci., 6, 79-160 (1994).

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