Effect of Squid Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish (Saurida wanieso) Myofibrillar Protein

Food Science and Technology Research

Volumn 9, Issue 4, 2003, Pages 353-356

  Hossain, Mohammed Anwar ^a   Khan, Mohammed Abu Ali ^a   Ishihara, Tadashi ^a   Hara, Kenji ^a   Osatomi, Kiyoshi ^a   Osako, Kazufumi ^b   Nozaki, Yukinori ^a  

^a NAGASAKI UNIVERSITY   (Japan)

^b NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

Author keywords

Ca ATPase; Fish myofibrilllar protein; Frozen storage; Squid protein hydrolysate; Unfrozen water

Indexed keywords

AMINO ACIDS; BIODEGRADATION; COLD STORAGE; DISTILLATION; FOOD PRODUCTS; FOOD STORAGE; FREEZING; MOLECULAR STRUCTURE; PROTEINS; WATER;

CA-ATPASE; FISH MYOFIBRILLIAR PROTEINS; FROZEN STORAGE; SQUID PROTEIN HYDROLYSATE; UNFROZEN WATER;

FOOD PROCESSING;

CEPHALOPODA; SAURIDA;

EID: 1642601937     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.353     Document Type: Article

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