Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia

Fisheries Science

Volumn 63, Issue 2, 1997, Pages 276-280

  Onibala, Hens ^a   Takayama, Tetsuya ^a   Shindo, Jo ^a   Hayashi, Seiichi ^a   Miki, Hidemasa ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Disintegrating; Freshness; Gel forming ability; Setting; Tilapia

Indexed keywords

TILAPIA;

EID: 0007041504     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.63.276     Document Type: Article

References (15)

1. K. Holmes: "Surimi - It's America Now", Alaska Fisheries Development Foundation Inc., Anchorage, Alaska, 1987, 1p.
2. Fisheries Department, Marine Resources Service, Fishery Resources, and Environment Division: Part 1. The Marine Resources. FAO Fisheries Circular, 710, 53p (1992).
3. Special chapter (revised) of The State of Food and Agriculture: Marine fisheries and law of the sea. FAO Fisheries Circular, 853, 32p (1992).
4. Y. Iwano: Statistical Report of Agriculture, Forestry and Fisheries in Kagoshima, Statistical Association of Agriculture and Forestry Kagoshima, 1994, pp. 296-301 (in Japanese).
5. 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).
6. C. N. Wendakoon and Y. Shimizu: Effect of starvation and diet on the gel-forming ability of tilapia Oreochromis niloticus. J. Sci Food Agric., 54, 295-304 (1991).
7. H. Uchiyama: Analytical methods for estimating freshness of fish. Southeast Asian Fisheries Development Centre, TRB, 3, 1231-1235 (1987).
8. K. Weber and M. Osborn: The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis. J. Biol. Chem., 244, 4406-4412 (1969).
9. S-H Kim, J. A. Carpenter, T. C. Lanier, and L. Wicker: Setting response of Alaska pollock surimi compared with beef myofibrils. J. Food Sci., 58, 531-534 (1993).
10. 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).
11. The Judiciary and Laws Investigation Section of the Secretariat of the Minister for Justice: Japanese agricultural standard of specific packing kamaboko (424th) in "The Current Japanese Regulations," 50 (31), Fishery, Teikoku chiho gyosei gakkai, Tokyo, 1996, p. 2513 (in Japanese).
12. K. Autio, M. Kiesvaara, and K. Polvinen: Heat-induced gelation of minced rainbow trout Samogairdneri: effect of pH, sodium chloride and setting. J. Food Sci., 54, 805-808 (1989).
13. N. Seki, H. Uno, N. Lee, I. Kimura, K. Toyoda, T. Fujita, and K. Arai: Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B. Nippon Susan Gakkaishi, 56, 125-132 (1990).
14. I. Kimura, M. Sugimoto, K. Toyoda, N. Seki, K. Arai, and T. Fujita: A study on the cross-links reaction of myosin in kamaboko suwari gels. Nippon Suisan Gakkaishi, 57, 1386-1396 (1991).
15. M. Kinoshita, H. Toyohara, and Y. Shimizu: Diverse distribution of four distinct types of modori (gel degradation)-inducing proteinase among fish species. Nippon Suisan Gakkaishi, 56, 1485-1492 (1990).