Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel-forming ability of walleye pollack surimi

Fisheries Science

Volumn 67, Issue 4, 2001, Pages 718-725

  Hossain, Mohammed Ismail ^a   Itoh, Yoshiaki ^a,b   Morioka, Katsuji ^b   Obatake, Atsushi ^b  

^a KOCHI UNIVERSITY   (Japan)

^b EHIME UNIVERSITY   (Japan)

Author keywords

Gel formation; Modori; Myosin heavy chain; Oxidation; Protease; Suwari; Transglutaminase; Walleye pollack surimi

Indexed keywords

POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 0034852425     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2001.00311.x     Document Type: Article

References (23)

1. Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time
2. Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting
3. Effect of quality of surimi on cross-linking reaction of myosin heavy chain during setting
4. Setting of mixed salt paste of two fish species in relation to cross-linking reaction of myosin heavy chain
5. Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B
6. A study on the cross-linking reaction of myosin in kamaboko 'suwari' gels
7. The effect of oxidants on jelly strength of kamaboko
8. Effects of inorganic reducing agents on the gel formation of fish meat by heating
9. The polymerization of protein through disulfide bonding during heating of carp myosin
10. Effects of sulfhydryl reagents on the gel formation of carp actomyosin by heating
11. Participation of SS bonding in the appearance of setting
12. Contribution of SS bonding to fish flesh gel
13. Effect of cysteine protease inhibitor on the setting of Alaska pollack surimi paste
14. Effect of serine protease inhibitor on the setting of Alaska pollack surimi paste
15. Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting
16. Species variations in the gel forming characteristics of fish meat paste
17. The reliability of molecular weight determinations by dodecylsulfate-polyacrylamide gel electrophoresis
18. Effect of calcium ion concentration on the gelling properties and transglutaminase activity of walleye pollack surimi paste
19. Mechanism of gelation of sardine proteins: Influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels
20. A new method for evaluation of the quality of frozen surimi from Alaska Pollack: Relationship between myofibrillar ATPase activity and kamaboko forming ability of frozen surimi
21. Effect of transglutaminase on the gelation of heat-denatured surimi
22. Species-specificity of suwari gel-formability of fish flesh paste in which transglutaminase was inactivated
23. Contribution of SS bonds to the elasticity of actomyosin gel in which coexisting transglutaminase was inactivated