Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi

Progress in Biotechnology

Volumn 13, Issue C, 1996, Pages 363-368

  Okazaki, Emiko ^a   Fukuda, Yutaka ^a  

^a FISHERIES RESEARCH AGENCY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 4344573118     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(06)80061-4     Document Type: Article

References (13)

1. Okazaki E., and Sakamoto M. An Inquiry as to the Actual Conditions of Waste-water Treatment at Plants for Processing Alaska Pollack Frozen-Surimi. Bull. Natl. Res. Fish. Sci. No 4 (1992) 57-68
2. Nishioka F., and Shimizu Y. Recovery of Proteins from Washings of Minced Fish Meat by pH-Shifting Method. Bulletin of the Japanese Society of Scientific Fisheries 49 5 (1983) 795-800
3. Miyata Y. Concentration of Protein from the Wash Water of Red Meat Fish by Ultrafiltration Membrane. Bulletin of the Japanese Society of Scientific Fisheries 50 4 (1984) 659-663
4. Niki H., Kato T., Deya E., and Igarashi S. Recovery of Protein from Effluent of Fish Meat in Producing Surimi and Utilization of Recovered Protein. Bulletin of Japanese Society of Scientific Fisheries 51 6 (1985) 959-964
5. Hasegawa H., Watanabe H., and Takai R. Methods of Recovery of Fish Muscle Water-soluble Protein by Electrocoagulation. Bulletin of Japanese Society of Scientific Fisheries 48 1 (1982) 65-68
6. Okazaki E. A Study on the Recovery and Utilization of Sarcoplasmic Protein of Fish Meat Discharged during the Leaching Process of Surimi Processing. Bull. Natl. Res. Inst. Fish. Sci. No.6 (1994) 79-160
7. Okazaki E., and Nakamura K. Factors Influencing Texturization of Sarcoplasmic Protein of Fish by High Pressure Treatment. Nippon Suisan Gakkaishi 58 (1992) 2197-2206
8. Okazaki E. Pressure-induced texturization of water-soluble protein denatured by heating, pH-shifting and organic solvent treatments. High Pressure Bioscience (1994), San-ei-shuppan, Kyoto 296-303
9. Okada M. Effect of Washing on the Jelly Forming Ability of Fish Meat. Bulletin of the Japanese Society of Scientific Fisheries 30 3 (1964) 255-261
10. Hashimoto A., Katoh N., Nozaki H., and Arai K. Inhibiting Effect of Various Factors in Muscle of Pacific Mackerel on Gel Forming Ability. Bulletin of the Japanese Society of Scientific Fisheries 51 3 (1985) 425-432
11. Nakagawa T., Nakayama F., Ozaki H., Watabe S., and Hashimoto K. Effect of Glycolytic Enzymes on the Gel-forming Ability of Fish Muscle. Nippon Suisan Gakkaishi 55 6 (1989) 1045-1050
12. Shimizu Y., and Nishioka F. Interactions between Horse Mackerel Actomyosin and Sarcoplasmic Proteins during Heat Coagulation. Nippon Suisan Gakkaishi 40 (1974) 231-234
13. Shoji T., Saeki H., Wakameda A., Nakamura M., and Nonaka M. Effect of Storage Temperature on Changes in Gel Strength and Myofibrillar Protein of Pressure-induced Gel of Walleye Pollack Surimi. Nippon Suisan Gakkaishi 58 (1992) 329-336