Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi

Fisheries Science

Volumn 68, Issue 1, 2002, Pages 197-203

  Okayama, Takashi ^a   Ooizumi, Tooru ^a   Takeshita, Mizue ^a   Akahane, Yoshiaki ^a   Abe, Yo Ichi ^b   Kitakami, Sei Ichi ^c   Wada, Taijin ^c   Shirai, Jun ^d  

^a FUKUI PREFECTURAL UNIVERSITY   (Japan)

^b Abe Jyuro Co Ltd   (Japan)

^c National Surimi Manufacturers Association   (Japan)

^d ASTELLAS PHARMA INC   (Japan)

Author keywords

Cross linking reaction; Gelation; Kamaboko; Non covalent bond; Preheated gel; Sodium gluconate; Surimi; Two step heated gel

Indexed keywords

POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 0036199813     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00408.x     Document Type: Article

References (11)

1. Protective effect of carboxylic acids, sorbitol and Na-glutamate on heat denaturation of chub mackerel myofibrils
2. Effects of sodium gluconate on thermal denaturation and solubillzation of carp myofibrils
3. Effect of Na-gluconate on characteristics of two-step heated gel from walleye pollack surimi
4. Cross-linking reaction of myosin in fish paste during setting (SUWARI)
5. Effect of sorbitol on gelation and cross-linking of myosin heavy chain of salt ground meat from walleye pollack
6. Heat induced change in myosin heavy chains in salt-ground meat with a food additive containing transglutaminase
7. Determination of serum proteins by means of biuret reaction
8. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
9. Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase or bovine plasma powder
10. Identification of the 150 and 70 kDa fragments generated during the incubation of salted surimi paste of walleye pollack
11. Microbial transglutaminase and ε-(γ-glutamyl)lysine crosslink effects on elastic properties of kamaboko gel