Marked proteolysis occurring during thermal gel formation of the minced meat from matured chum salmon and restraining effect of protease inhibitor on gel-degradation

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 62, Issue 6, 1996, Pages 934-938

  Yamashita, Michiaki ^a   Henmi, Hikaru ^a,b   Ueda, Tomohiro ^c   Obara, Mitsugu ^c   Taro, Takanori ^d   Nishioka, Fujio ^a,e   Konagaya, Shiro ^a,f  

^a FISHERIES RESEARCH AGENCY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c IWATE FISHERIES TECHNOLOGY CENTER   (Japan)

^d Iwate Prefectural Inland Fisheries Technology Center   (Japan)

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

^f Marine Fisheries Research Department Singapore City   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21444438718     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.62.934     Document Type: Article

References (18)

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3. M. Yamashita and S. Konagaya: Immunohistochemical localization of cathepsins B and L in the white muscle of chum salmon (Oncorhynchus kera) in spawning migration: Probable participation of phagocytes rich in cathepsins in extensive muscle softening of the mature salmon. J. Agric. Food Chem., 39, 1402-1405 (1991).
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7. M. Yamashita and S. Konagaya: A comparison of cystatin activity in the various tissues of chum salmon between feeding and spawning migration. Comp. Biochem. Physiol., 100A, 749-751 (1991).
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