메뉴 건너뛰기




Volumn 23, Issue 5, 1999, Pages 547-558

Digestion of myofibrillar and sarcoplasmic fractions from menhaden muscle by the action of menhaden (Brevoortia spp.) and white croaker (Micropogonias furnieri) trypsins

Author keywords

[No Author keywords available]

Indexed keywords

BREVOORTIA; GENYONEMUS LINEATUS; MICROPOGONIAS FURNIERI;

EID: 0033270418     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1999.tb00036.x     Document Type: Article
Times cited : (7)

References (23)
  • 2
    • 0012976065 scopus 로고
    • Effect of hematin compounds of the development of rancidity in muscle of cod, flounder, scallops and lobster
    • CASTELL, C.H. and BISHOP, D.M. 1969. Effect of hematin compounds of the development of rancidity in muscle of cod, flounder, scallops and lobster. J. Fish. Res. Board Can. 26, 2299.
    • (1969) J. Fish. Res. Board Can. , vol.26 , pp. 2299
    • Castell, C.H.1    Bishop, D.M.2
  • 4
    • 0040898684 scopus 로고    scopus 로고
    • Marine fish digestive proteases - Relevance to food industry and the south-west Atlantic region - A review
    • DE VECCHI, S. and COPPES, Z. 1996. Marine fish digestive proteases - Relevance to food industry and the south-west Atlantic region - A review. J. Food Biochemistry 20, 193-214.
    • (1996) J. Food Biochemistry , vol.20 , pp. 193-214
    • De Vecchi, S.1    Coppes, Z.2
  • 5
    • 0018367796 scopus 로고
    • Solubility and enzymatic solubilization of muscle and skin of capelin (Mallotus villosus) at different pH and temperature
    • GILDBERG, A . and RAA, J. 1979. Solubility and enzymatic solubilization of muscle and skin of capelin (Mallotus villosus) at different pH and temperature. Comp. Biochem. Physiol. 63B, 309-314.
    • (1979) Comp. Biochem. Physiol. , vol.63 B , pp. 309-314
    • Gildberg, A.1    Raa, J.2
  • 6
    • 44049121519 scopus 로고
    • Control of chemical composition and food quality attributes of cultured fish
    • HAARD, N.F. 1992. Control of chemical composition and food quality attributes of cultured fish. Food Res. Inter. 25, 289-307.
    • (1992) Food Res. Inter. , vol.25 , pp. 289-307
    • Haard, N.F.1
  • 7
    • 0002576929 scopus 로고
    • Composition and nutritive value of fish proteins and other nitrogen compounds
    • A. Ruiter, ed., CAB International
    • HAARD, N.F. 1995. Composition and nutritive value of fish proteins and other nitrogen compounds. In Fish and Fishery Products. Composition, Nutritive Properties and Stability. (A. Ruiter, ed.) pp.77-116, CAB International.
    • (1995) Fish and Fishery Products. Composition, Nutritive Properties and Stability , pp. 77-116
    • Haard, N.F.1
  • 8
    • 0002211384 scopus 로고
    • Fish tissue degradation by trypsin type enzymes
    • J.J. Connell, ed., Fishing News, Farnham
    • HJELMELAND, K. and RAA, J. 1980. Fish tissue degradation by trypsin type enzymes. In Advances in Fish Science and Technology. (J.J. Connell, ed.) pp. 456-459, Fishing News, Farnham.
    • (1980) Advances in Fish Science and Technology , pp. 456-459
    • Hjelmeland, K.1    Raa, J.2
  • 9
    • 0038845129 scopus 로고
    • Miscellaneous and underutiliuzed species
    • R.M. Martin and G.J. Flick, eds., Van Nostrand Reinhold, New York
    • HONG, G.P., HWANG, J.W. and PAPARELLA, M. 1990. Miscellaneous and Underutiliuzed Species. In The Seafood Industry (R.M. Martin and G.J. Flick, eds.) pp. 103-116, Van Nostrand Reinhold, New York.
    • (1990) The Seafood Industry , pp. 103-116
    • Hong, G.P.1    Hwang, J.W.2    Paparella, M.3
  • 10
    • 0007152872 scopus 로고    scopus 로고
    • Canning fish and fish products
    • G.M. Hall, ed., Chapman & Hall, London
    • HORNER, W.F.A. 1997. Canning fish and fish products. In Fish Processing Technology (G.M. Hall, ed.) pp. 119-159, Chapman & Hall, London.
    • (1997) Fish Processing Technology , pp. 119-159
    • Horner, W.F.A.1
  • 11
    • 0001281245 scopus 로고
    • An improved universal buffer
    • JOHNSON, W.C. and LINDSAY, A.J. 1939. An improved universal buffer. Analyst, Lond. 64, 490-492.
    • (1939) Analyst, Lond. , vol.64 , pp. 490-492
    • Johnson, W.C.1    Lindsay, A.J.2
  • 13
    • 0002687914 scopus 로고    scopus 로고
    • Methods of identifying species of raw and processed fish
    • G.M. Hall, ed., Chapman & Hall, London
    • MACKIE, I.M. 1997. Methods of identifying species of raw and processed fish. In Fish Processing Technology (G.M. Hall, ed.) pp. 160-199, Chapman & Hall, London.
    • (1997) Fish Processing Technology , pp. 160-199
    • Mackie, I.M.1
  • 14
    • 85033943497 scopus 로고
    • A history of the seafood industry
    • R.E. Martin and G.J. Flick, eds., Van Nostrand Reinhold, New York
    • MARTIN, R.E. 1990. A History of the Seafood Industry. In Seafood Industry (R.E. Martin and G.J. Flick, eds.) pp. 1-16, Van Nostrand Reinhold, New York.
    • (1990) Seafood Industry , pp. 1-16
    • Martin, R.E.1
  • 15
    • 0040889005 scopus 로고
    • Chemical reactivity of nucleic acid bases. 1. Antioxidative ability of nucleic acids and their related substances on the oxidation of unsaturated fatty acids
    • MATSUSHITA, S., IBUKI, F. and AAKI, A. 1963. Chemical reactivity of nucleic acid bases. 1. Antioxidative ability of nucleic acids and their related substances on the oxidation of unsaturated fatty acids. Arch. Biochem. Biophys. 102, 446.
    • (1963) Arch. Biochem. Biophys. , vol.102 , pp. 446
    • Matsushita, S.1    Ibuki, F.2    Aaki, A.3
  • 16
    • 16144366381 scopus 로고    scopus 로고
    • Lipid content and fatty acid composition of fillets of six fishes from the Rio de la Plata
    • MENDEZ, E., GONZALEZ, R.M., INOCENTE, G., GIUDICE, H. and GROMPONE, M.A. 1996. Lipid content and fatty acid composition of fillets of six fishes from the Rio de la Plata. J. Food Comp. Anal. 9, 163-170.
    • (1996) J. Food Comp. Anal. , vol.9 , pp. 163-170
    • Mendez, E.1    Gonzalez, R.M.2    Inocente, G.3    Giudice, H.4    Grompone, M.A.5
  • 17
    • 0040889004 scopus 로고
    • Protein quality of fish stored in modified atmospheres as predicted by the C-PER assay
    • MOREY, K.S., SATTERLEE, L.D. and BROWN, W.D. 1982. Protein quality of fish stored in modified atmospheres as predicted by the C-PER assay. J. Food Sci. 47, 1399-1400.
    • (1982) J. Food Sci. , vol.47 , pp. 1399-1400
    • Morey, K.S.1    Satterlee, L.D.2    Brown, W.D.3
  • 18
    • 0031318443 scopus 로고    scopus 로고
    • Characterization of trypsin purified from the pyloric caeca from the southwest Atlantic white croaker, Micropogonias furnieri (Sciaenidae)
    • PAVLISKO, A., RIAL, A. and COPPES, Z. 1997. Characterization of trypsin purified from the pyloric caeca from the southwest Atlantic white croaker, Micropogonias furnieri (Sciaenidae). J. Food Biochemistry 21, 383-400.
    • (1997) J. Food Biochemistry , vol.21 , pp. 383-400
    • Pavlisko, A.1    Rial, A.2    Coppes, Z.3
  • 19
    • 0000622827 scopus 로고
    • Trypsin and a trypsin-like enzymes from the stomachless cunner
    • SIMPSON, B.K. and HAARD, N.F. 1987a. Trypsin and a trypsin-like enzymes from the stomachless cunner. J. Agr. Food Chem. 35, 652-654.
    • (1987) J. Agr. Food Chem. , vol.35 , pp. 652-654
    • Simpson, B.K.1    Haard, N.F.2
  • 20
    • 0000597940 scopus 로고
    • Cold-adapted enzymes from fish
    • D. Knorr, ed., Marcel Dekker, New York
    • SIMPSON, B.K. and HAARD, N.F. 1987b. Cold-adapted enzymes from fish. In Food Biotechnology (D. Knorr, ed.) pp. 495-527, Marcel Dekker, New York.
    • (1987) Food Biotechnology , pp. 495-527
    • Simpson, B.K.1    Haard, N.F.2
  • 21
    • 0038773324 scopus 로고
    • Approaches to the utilization of fish for the preparation of protein isolates. Isolation and properties of myofibrillar and sarcoplasmic fish proteins
    • SPINELLI, J., KOURY, B. and MILLER, R. 1972a. Approaches to the utilization of fish for the preparation of protein isolates. Isolation and properties of myofibrillar and sarcoplasmic fish proteins. J. Food Sci. 37, 599-605.
    • (1972) J. Food Sci. , vol.37 , pp. 599-605
    • Spinelli, J.1    Koury, B.2    Miller, R.3
  • 22
    • 0038773324 scopus 로고
    • Approaches to the utilization of fish for the preparation of protein isolates. Enzymic modification of myofibrillar fish proteins
    • SPINELLI, J., KOURY, B. and MILLER, R. 1972b. Approaches to the utilization of fish for the preparation of protein isolates. Enzymic modification of myofibrillar fish proteins. J. Food Sci. 37, 604-608.
    • (1972) J. Food Sci. , vol.37 , pp. 604-608
    • Spinelli, J.1    Koury, B.2    Miller, R.3
  • 23
    • 0009021477 scopus 로고
    • Centro de Publicaciones de la División de Ciencias. 217p. Universidad de Valle, Colombia
    • VEGAS VELEZ, M. 1977. Ictiología. Centro de Publicaciones de la División de Ciencias. 217p. Universidad de Valle, Colombia.
    • (1977) Ictiología
    • Vegas Velez, M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.