Change in quality of preheated gel and two-step heated gel from walleye pollack and chum salmon on addition of microbial transglutainase

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 64, Issue 4, 1998, Pages 702-709

  Yasunaga, Kosaku ^a   Abe, Yoichi ^b   Nishioka, Fujio ^a   Arai, Ken Ichi ^c  

^a FISHERIES RESEARCH AGENCY   (Japan)

^b Abe Jyuro Co Ltd   (Japan)

^c RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0003834162     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.64.702     Document Type: Article

References (12)

1. T. Asagami, M. Ogiwara, A. Wakameda, and S. F. Noguchi: Effect of microbial transglutaminase on the quality of frozen surimi made from various kinds of fish species. Fisheries Sci., 61, 267-272 (1995).
2. K. Weber and M. Osborn: The reliablity of molecular weight determination by dodecyl sulfate-polyacylamide gel electrophoresis. J. Biol. Chem., 244, 4406-4412 (1962).
3. H. Ando, H. Adachi, K. Umeda, A. Matuura. M. Nonaka, R. Uchio, H. Tanaka, and M. Motoki: Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric. Biol. Chem., 53, 2613-2617 (1989).