Quality of kamaboko gels from walleye pollack frozen surimis of different grades on applying additive containing TGase

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 62, Issue 3, 1996, Pages 439-445

  Abe, Yoichi ^a   Yasunaga, Kousaku ^b   Kitakami, Seiichi ^f   Murakami, Yuriko ^c   Ota, Takao ^d   Arai, Ken Ichi ^e  

^a Abe Jyuro Co Ltd   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

^c National Surimi Manufacturers Association   (Japan)

^d Japan Food Research and Development Institute Co Ltd   (Japan)

^e RAKUNO GAKUEN UNIVERSITY   (Japan)

^f NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21344444712     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.62.439     Document Type: Article

References (9)

1. J. W. Park, T. C. Lanier, and D. P. Green: Cryoprotective effect of sugar, polyols, and/or phosphates on Alaska pollack surimi. J. Food Sci., 53, 1-3 (1988).
2. H. Sakamoto, Y. Kumazawa, S. Toiguchi, K. Seguro, T. Soeda, and M. Motoki: Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture. J. Food Sci., 60, 300-304 (1995).
3. K. Seguro, Y. Kumazawa, T. Ohtsuka, S. Toiguchi, and M. Motoki: Microbial transglutaminase and ε-(γ-glutamyl) lysine crosslink effects on elastic properties of kamaboko gels. J. Food Sci., 60, 305-311 (1995).
4. T. Asagami, M. Ogiwara, A. Wakameda, and S. F. Noguchi: Effect of microbial transglutaminase on the quality of frozen surimi made from various kinds of fish species. Fisheries Sci., 61 267-272 (1995).