Comparison of effects of plasma and albumen powders on the physical property of heated gels formed from salt-ground of three species fish frozen surimi

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 57, Issue 1, 2010, Pages 26-31

  Kato, Noboru ^a   Suzuki, Yasuhiro ^a   Kunimoto, Mii ^a   Kitakami, Seiichi ^a,b   Murakami, Yuriko ^a,b   Arai, Kenichi ^a,b  

^a TOKAI UNIVERSITY   (Japan)

^b National Surimi Manufacturers Association   (Japan)

Author keywords

Arabesque greenling and walleye pollack frozen surimis mixture; Frozen surimi; Heated gel formation; Plasma

Indexed keywords

POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 77949823201     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.57.26     Document Type: Article

References (21)

1. Hu, Y., Morioka, K. and Itoh, Y., Distribution of cathepsins B, H, L and Trypsin-like proteases in natural actomyosin from washed meat of various fishes. Fisheries Science., 74, 693-695 (2008).
2. Hu, Y, Morioka, K. and Itoh. Y., Effect of meatbleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species. Fisheries Science., 74, 696-698 (2008).