塩ずりコイ筋原繊維タンパク質の加熱ゲル形成に及ぼす加熱温度およびトランスグルタミナーゼ製剤の影響
書誌事項
- タイトル別名
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- Effects of Heating Temperature and Transglutaminase on Gel-forming Ability of Salt-ground Myofibrillar Proteins from Carp.
- エンズリ コイ キンゲン センイ タンパクシツ ノ カネツ ゲル ケイセイ ニ
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With the aim of utilizing a freshwater fish, carp, for fish-paste products, the characteristics of heat gelation of carp myofibillar proteins were examined, and compared with those of a marine fish (lizard fish) with a high gel-forming abuility. Transglutaminase was also examined for its additive effect.<br>Gel-forming ability of salt-ground myofibrillar proteins from carp by heating was lower with myofibirils, almost equal with actomyosin and higher with myosin, when compared with those from lizard fish. Gel-forming ability of carp myofibillar proteins with the additive transglutaminase was higher than those without transglutaminase. Even carp meat with a weak gel-forming ability could be used as a raw material for fish-paste products, if transglutaminase is added.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 64 (4), 671-677, 1998
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681387801344
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- NII論文ID
- 10004853914
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4523697
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可