The combined effect of transglutaminase and protease inhibitors on the thermal gelation of actomyosin sol from Carp and Salmon muscles

Fisheries Science

Volumn 65, Issue 4, 1999, Pages 606-612

  Ni, Shaowei ^a   Nozawa, Hisanori ^a   Seki, Nobuo ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Carp; Gelation; Modori; Protease inhibitor; Salmon; Setting; Transglutaminase

Indexed keywords

EID: 0001585847     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.65.606     Document Type: Article

References (5)

1. S. Ni, H. Nozawa, and N. Seki: Effect of microbial transglutaminase on thermal gelation of carp actomyosin sol. Fisheries Sci., 64, 434-438 (1998).
2. J. Wan, I. Kimura, M. Satake, and N. Seki: Causes of inferior gelforming ability of salmon surimi paste. Fisheries Sci., 61, 711-715 (1995).
3. J. Wan, I. Kimura, and N. Seki: Inhibitory factors of transglutaminase in salted salmon meat paste. Fisheries Sci., 61, 968-972 (1995).
4. N. Seki, H. Uno, N. H. Lee, I. Kimura, K. Toyota, T. Fujita, and K. Arai: Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi, 56, 125-132 (1990).
5. I. Kimura, M. Sugimoto, K. Toyota, N. Seki, K. Arai, and T. Fujita: A study on the cross-linking reaction of myosin in kamaboko suwari gels. Nippon Suisan Gakkaishi, 57, 1389-1396 (1991).