The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60°C

Fisheries Science

Volumn 63, Issue 2, 1997, Pages 286-290

  Itoh, Yoshiaki ^a   Maekawa, Takahiro ^a,b   Suwansakornkul, Pantip ^a,c   Obatake, Atsushi ^a  

^a KOCHI UNIVERSITY   (Japan)

^b Kyokuyo Co Ltd   (Japan)

^c Fisheries Technological Development Institute   (Thailand)

Author keywords

Degradation; Gel; Heavy chain; Lizardfish; Modori; Myosin; Polymerization; Suwari

Indexed keywords

SAURIDA ELONGATA; SAURIDA UNDOSQUAMIS;

EID: 0009728891     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.63.286     Document Type: Article

References (14)

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