Gel forming ability of fish meat oxidized during washing

Fisheries Science

Volumn 68, Issue 3, 2002, Pages 662-671

  Tunhun, Dusadee ^a   Itoh, Yoshiaki ^a   Morioka, Katsuji ^a   Kubota, Satoshi ^a   Obatake, Atsushi ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Disulfide bonding; Gel forming ability; Meat washing; Myosin heavy chain

Indexed keywords

EID: 0036318518     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00475.x     Document Type: Article

References (30)

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3. Effect of the sulfhydryl reagents on the gel formation of carp actomysin by heating
4. The subfragment responsible for the polymerization of myosin heavy chain through SS bonding during the heating of carp myosin
5. Responsibility of myosin S-1 and rod for the polymerization of myosin heavy chain through SS bonding upon heating of actomyosin
6. Responsibility of myosin rod for the dimer formation of myosin heavy chain through SS bonding during ice storage of carp actomyosin
7. Heat-induced gelation of myosin: Factors of pH and salt concentrations
8. Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles
9. Solubility of salmon myosin as affected by conformatinal changes at various ionic strengths and pH
10. Effect of ionic strength on dynamic viscoelastic behavior of myosin during thermal gelation
11. Heat-induced gelation of myosin filaments
12. Heat-induced gelation of myosin filaments at a low salt concentration
13. Chemical, physical, and funtional properties of oxidized turkey white muscle myofibrillar proteins
14. Alterations of muscle protein functionality by oxidative and anti-oxidative process
15. Comparison of oxidative processes on myofibrillar protein from beef during maturation and by different model oxidation systems
16. Chemical, physical and functional properties of cod proteins modified by a non enzymic free-redical generating system
17. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey-and soy-protein isolates
18. Protein damage and degradation by oxygen radicals
19. Oxidatively induced chemical changes and interactions of mixed myosin, β-lactoglobulin and soy 7S globulin
20. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin
21. Species variation in the gel-forming characteristics of fish meat paste
22. The reliability of molecular weight determination by dodecylsulfate-polyacrylamide gel electrophoresis
23. Tissue sulfhydryl groups
24. Sulfhydryl-disulfide interchange
25. Disulphide interchange reactions
26. Sulphydryl-disulphide relationships in the induction of gels in proteins by urea
27. Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin
28. New approch to improve the quality of minced fish products from freeze-thawed cod and mackerel
29. Mechanism of improvement effect of ascorbic acid on the thermal gelation of fish meat