ε-polylysine improves the quality of Surimi products

Journal of Muscle Foods

Volumn 10, Issue 4, 1999, Pages 279-294

  Ting, H Y ^a   Ishizaki, S ^a   Tanaka, Munehiko ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033260053     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00403.x     Document Type: Article

References (14)

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2. GORNALL, A.G., BARDAWILL, S.J. and DAVID, M.M. 1949. Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766.
3. HIRAKI, J. 1995. Fundamental and application of ε -polylysine. J. Antibact. Antifung. Agents 23, 349-354.
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6. NUMAKURA, T., SEKI, N., KIMURA, I., TOYAMA, K., FUJITA, T., TAKAMA, K. and ARAI, K. 1985. Cross-linking reaction of myosin in the fish paste during setting. Nippon Suisan Gakkaishi 51, 1559-1565.
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8. SHIMA, S., MATSUOKA, H., IWAMOTO, T. and SAKAI, H. 1984. Antimicrobial action of ε-poly-L-lysine. J. Antibiotics 37, 1449-1455.
9. SHIMA, S. and SAKAI, H. 1977. Polylysine produced by Streptomyces. Agric. Biol. Chem. 41, 1807-1809.
10. TANIKAWA, E. 1971. Marine Products in Japan, pp. 366-370, Koseisha-Koseikaku, Tokyo.
11. TING, H.Y., ISHIZAKI, S. and TANAKA, M. 1997. Effect of the Maillard reaction on the bactericidal activity of ε-polylysine. J. Tokyo Univ. Fish 84, 25-30.
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13. YOKOSEKI, M. 1958. Studies on the internal spoilage of fish jelly products. I. Surviving microorganisms in jelly fish products cooked at different temperatures. Bull. Japan. Soc. Sci. Fish 16, 539-542.
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