Aggregate formation of salt-soluble proteins in salt-ground meat from walleye pollack surimi During setting

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 62, Issue 1, 1996, Pages 112-122

  Funatsu, Yasuhiro ^a,c   Katoh, Noboru ^b   Arai, Ken Ichi ^a,d  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^c Kibun Food Chemifa Co Ltd   (Japan)

^d RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21344431678     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.62.112     Document Type: Article

References (28)

1. A. G. Gornall, C. J. Bardawill, and M. M. David: Determination of serum proteins by means of the biuret reaction. J. Biol. Chem., 177, 753-765 (1949).
2. 4. Nature, 227, 680-685 (1979).
3. K. Maruyama, S. Kimura, H. Yoshidomi, H. Sawada, and M. Kikuchi: Molecular size and shape of β-connectin, an elastic protein of striated muscle. J. Biochem., 95, 1423-1433 (1984).
4. T. A. Gill and J. T. Conway: Thermal aggregation of cod (Gadus morhua) muscle proteins using 1-ethy-3-(3-dimethylaminoprophyl) carbodiimide as a zero cross-linker. Agric. Biol. Chem., 53, 2553-2562 (1989).
5. J. Morita and T. Ogata: Role of light chains in heat-induced gelation of skeletal muscle myosin. J. Food Sci., 56, 855-856 (1991).
6. T. Fukazawa, Y. Hashimoto, and T. Yasui: The relationship between the components of myofibrillar protein and the effect of various phosphates that influence the binding quality of sausage. J. Food Sci., 26, 550-555 (1961).
7. K. Samejima, Y. Hashimoto, T. Yasui, and T. Fukazawa: Heat gelling properties of myosin, actin, actomyosin and myosin-subunits in a saline model system. J. Food Sci., 34, 242-245 (1969).
8. M. Ishioroshi, K. Samejima, and T. Yasui: Gel structure of nonmeat proteins as related to their ability to bind meat pieces. J. Food Sci., 44, 1280-1284 (1979).
9. M. Ishioroshi, K. Samejima, Y. Arie, and T. Yasui: Effect of blocking the myosin-actin interaction in heat-induced gelation of myosin in the presence of actin. Agric. Biol. Chem., 44, 2185-2194 (1980).
10. K. Samejima, M. Ishioroshi, and T. Yasui: Relative roles of the heat and tail portions of the molecule in heat-induce gelation of myosin. J. Food. Sci., 46, 1412-1418 (1981).
11. K. Samejima, H. Yamaguchi, A. Asgar, and T. Yasui: Role of myosin heavy chains from rabbit skeletal muscle in the heat-induced gelation mechanism. Agric. Biol. Chem., 48, 2252-2232 (1984).