Influence of some protease inhibitors on gelation of squid muscle

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1636-1641

  Ayensa, M G ^a   Montero, M P ^a   Borderias A J ^a   Hurtado, J L ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Food grade protease inhibitors; Squid; Thermal gelation

Indexed keywords

BOVINAE; CEPHALOPODA; SOLANUM TUBEROSUM; TODAROPSIS EBLANAE;

EID: 0036328801     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08697.x     Document Type: Article

References (29)

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4. Intracellular proteases
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6. Proteolytic activity of surimi from Pacific Whiting (Merluccius productus) and heat-set gel texture
7. Effect of thermal processing on minced fish gel texture
8. Rheological properties of gels made from high and low quality sardine mince with added non-muscle proteins
9. Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments
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11. Gelation of chicken muscle myofibrillar proteins treated with protease inhibitors and phosphates
12. Protein measurement with the Folin phenol reagent
13. Primary structure of cathepsin D inhibitor from potatoes and its structure relationship to soybean trypsin inhibitor family
14. Some aspects on the water-soluble proteins of squid muscle
15. Thermally induced gelation of selected comminuted muscle system, rheological changes during processing, final strengths and microstructure
16. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi
17. Inhibition of protease activity in muscle extracts and surimi from Pacific whiting, Merluccius productus, and arrowtooth flounder, Atheresthes stomias
18. Protease inhibitors affect physical properties of arrowtooth flounder and walleye Pollock surimi
19. Effect of alkaline protease activity on some properties of comminuted squid
20. Inhibition of cysteine proteinases by a protein inhibitor from potato
21. Proteolytic enzymes of squid mantle muscle
22. Surimi gel enhancement by bovine plasma proteins
23. Proteolytic activity in North American squid and its relation to quality
24. Kamaboko (fish cake)
25. The improvement of technology for surimi production from fatty Japanese sardine
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27. Effects of additives on proteolytic and functional properties of arrowtooth flounder surimi
28. Characterization of active components in food grade proteinase inhibitors for surimi manufacture
29. Rigidity and viscosity changes of croaker actomyosin during thermal gelation