Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 804-807

  Toyohara, M ^a   Murata, M ^a   Ando, M ^b   Kubota, S ^c   Sakaguchi, M ^c   Toyohara, H ^c  

^a Kacho Junior College   (Japan)

^b KINKI UNIVERSITY   (Japan)

^c KYOTO UNIVERSITY   (Japan)

Author keywords

Cohesiveness; Firmness; Mackerel; Salt vinegar curing; Sarcoplasmic proteins

Indexed keywords

EID: 0032726102     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15916.x     Document Type: Article

References (18)

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18. Ms 4948 received 11/7/98; revised 3/9/99; accepted 3/ 18/99.