Reversibility of Unfolding of Walleye Pollack Light Meromyosin by Heat-Treatment
Author:
Affiliation:
1. Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/65/3/65_3_459/_pdf
Reference37 articles.
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2. 2) N. Katoh, A. Hashiinoto, H. Nozaki, K. Arai: Effect of temperature on the rate for the setting of meat pastes from Alaska pollack, white croaker and tilapia. Nippon Suisan Gakkaishi, 50, 2103-2108 (1984).
3. 3) S. Nishimoto, A. Hashimoto, N. Seki, I. Kimura, K. Toyoda, 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).
4. 4) T. Numakura, N. Seki, I. Kimura, K. Toyoda, T. Fujita, K. Takama, and K. Arai: Changes in the SDS-gel filtration patterns of muscle proteins in salted fish meat paste during setting. Nippon Suisan Gakkaishi, 53, 2045-2049 (1987).
5. 5) T. Numakura, R. Mizoguchi, I. Kimura, K. Toyoda, T. Fujita, N. Seki, and K. Arai: Changes 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).
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