메뉴 건너뛰기




Volumn 62, Issue 1, 1996, Pages 94-97

Contribution of Transglutaminase to the Setting of Fish Pastes at Various Temperatures

Author keywords

Myosin heavy chain cross linking; Suwari; Transglutaminase

Indexed keywords


EID: 0002022517     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.62.94     Document Type: Article
Times cited : (15)

References (8)
  • 1
    • 85008002200 scopus 로고
    • Setting of transglutaminase-free actomyosin paste from Alaska pollack surimi
    • A. AKM. Nowsad, S. Kanoh, and E. Niwa: Setting of transglutaminase-free actomyosin paste from Alaska pollack surimi. Fisheries Sci., 60, 295-297 (1994).
    • (1994) Fisheries Sci. , vol.60 , pp. 295-297
    • AKM Nowsad, A.1    Kanoh, S.2    Niwa, E.3
  • 2
    • 85008013483 scopus 로고
    • Setting of surimi paste in which transglutaminase is inactivated by p-chloromercuribenzoate
    • A. AKM Nowsad, S. Kanoh, and E. Niwa: Setting of surimi paste in which transglutaminase is inactivated by p-chloromercuribenzoate. Fisheries Sci., 60, 185-188 (1994).
    • (1994) Fisheries Sci. , vol.60 , pp. 185-188
    • AKM Nowsad, A.1    Kanoh, S.2    Niwa, E.3
  • 3
    • 85008055750 scopus 로고
    • Setting of surimi paste in which transglutaminase is inactivated by N-ethylmaleimide
    • A. AKM. Nowsad, S. Kanoh, and E. Niwa: Setting of surimi paste in which transglutaminase is inactivated by N-ethylmaleimide. Fisheries Sci., 60, 189-191 (1994).
    • (1994) Fisheries Sci. , vol.60 , pp. 189-191
    • AKM Nowsad, A.1    Kanoh, S.2    Niwa, E.3
  • 4
    • 85011184079 scopus 로고
    • Contribution of transglutaminase on the setting of various actomyosin paste
    • A. AKM. Nowsad, E. Niwa, and S. Kanoh: Contribution of transglutaminase on the setting of various actomyosin paste, Fisheries Sci., 61, 79-81 (1995).
    • (1995) Fisheries Sci. , vol.61 , pp. 79-81
    • AKM Nowsad, A.1    Niwa, E.2    Kanoh, S.3
  • 5
    • 84893592478 scopus 로고
    • ε-(γ-glutamyl)lysine cross-link formation in sardine myofibril sol during setting at 25°C
    • Y. Tsukamasa, K. Sato, Y. Shimizu, C. Imai, M. Sugiyama, Y. Minegishi, and M. Kawabata: ε-(γ-glutamyl)lysine cross-link formation in sardine myofibril sol during setting at 25°C. J. Food Sci., 58, 765-787 (1993).
    • (1993) J. Food Sci. , vol.58 , pp. 765-787
    • Tsukamasa, Y.1    Sato, K.2    Shimizu, Y.3    Imai, C.4    Sugiyama, M.5    Minegishi, Y.6    Kawabata, M.7
  • 6
    • 0006052577 scopus 로고
    • Effect of monovalent cations on cross-linking of myosin heavy chain in suwari gel from walleye pollack
    • J. Wan, J. Miura, and N. Seki: Effect of monovalent cations on cross-linking of myosin heavy chain in suwari gel from walleye pollack. Nippon Suisan Gakkaishi, 58, 583-590 (1992).
    • (1992) Nippon Suisan Gakkaishi , vol.58 , pp. 583-590
    • Wan, J.1    Miura, J.2    Seki, N.3
  • 7
    • 85011169710 scopus 로고
    • Electrophoretic behavior of cross-linked myosin heavy chain in suwari gel
    • A. AKM. Nowsad, S. Kanoh, and E. Niwa: Electrophoretic behavior of cross-linked myosin heavy chain in suwari gel. Nippon Suisan Gakkaishi, 59, 667-671 (1993).
    • (1993) Nippon Suisan Gakkaishi , vol.59 , pp. 667-671
    • AKM Nowsad, A.1    Kanoh, S.2    Niwa, E.3
  • 8
    • 85004488423 scopus 로고
    • Species variations in the gel-forming characteristics of fish meat paste
    • Y. Shimizu, R. Machida, and S. Takenami: Species variations in the gel-forming characteristics of fish meat paste. Nippon Suisan Gakkaishi, 47, 95-104 (1981).
    • (1981) Nippon Suisan Gakkaishi , vol.47 , pp. 95-104
    • Shimizu, Y.1    Machida, R.2    Takenami, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.