Bioactivities of surimi from southern blue whiting prepared by different ways

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 47-52

  Yoshie Stark, Yumiko ^a   Tsukamoto, Mariko ^a   Futagawa, Kazuyuki ^a   Kubota, Mitsutoshi ^b   Ogushi, Mariko ^c  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b NIPPON SUISAN KAISHA LTD   (Japan)

^c SAGAMI WOMEN'S UNIVERSITY   (Japan)

Author keywords

ACE inhibition; DPPH radical scavenging; Free amino acids; Hydrolysis; LOX inhibition; Southern blue whiting; Unwashed surimi

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMINO ACID; CRYOPROTECTIVE AGENT; DIPEPTIDYL CARBOXYPEPTIDASE; LIPOXYGENASE; METHANOL; NITROGEN; PROTEIN HYDROLYSATE; SCAVENGER;

ARTICLE; CHEMICAL COMPOSITION; ENZYME INHIBITION; FISH; FISH MEAT; FOOD ANALYSIS; FOOD COMPOSITION; MICROMESISTIUS AUSTRALIS; NONHUMAN; SOYBEAN MILK; SURIMI;

GLYCINE MAX; MICROMESISTIUS AUSTRALIS;

EID: 52949107948     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.013     Document Type: Article

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