The studies of the effects of FeCL[2] and FeCl[3] on heat-induced gelation of actomyosin and rheological properties of sausages アクトミオシンの加熱ゲル形成能とソーセージのレオロジー特性に及ぼすFeCl[2]とFeCl[3]の効果に関する研究
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Bibliographic Information
- Title
-
The studies of the effects of FeCL[2] and FeCl[3] on heat-induced gelation of actomyosin and rheological properties of sausages
- Other Title
-
アクトミオシンの加熱ゲル形成能とソーセージのレオロジー特性に及ぼすFeCl[2]とFeCl[3]の効果に関する研究
- Author
-
劉, 煕
- Author(Another name)
-
リュウ, シイ
- University
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酪農学園大学
- Types of degree
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博士 (農学)
- Grant ID
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乙第32号
- Degree year
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1996-03-25
Note and Description
博士論文
Table of Contents
- Contents / (0003.jp2)
- Chapter1.General Introduction / p1 (0005.jp2)
- Chapter2.Effect of FeCl₃ on Heat-Induced Gelation of Chicken Breast Actomyosin / p6 (0010.jp2)
- Introduction / p6 (0010.jp2)
- Materials and Methods / p7 (0011.jp2)
- Results and Discussion / p8 (0012.jp2)
- Summary / p13 (0017.jp2)
- Chapter3.Comparative study of Heat-Induced Gelation of Chicken Breast and Leg Actomyosin Affected by FeCl₃ / p14 (0018.jp2)
- Introduction / p14 (0018.jp2)
- Materials and Methods / p15 (0019.jp2)
- Results and Discussion / p17 (0021.jp2)
- Summary / p23 (0027.jp2)
- Chapter4.Influences of FeCl₂ and Fecl₃ on Heat-Induced Gelation of Porcine Actomyosin / p24 (0028.jp2)
- Introduction / p24 (0028.jp2)
- Materials and Methods / p25 (0029.jp2)
- Results and Discussion / p28 (0032.jp2)
- Summary / p33 (0037.jp2)
- Chapter5.Influences of FeCl₂ and FeCl₃ on Rheological Properties of Low-Salt Sausages / p34 (0038.jp2)
- Introduction / p34 (0038.jp2)
- Materials and Methods / p35 (0039.jp2)
- Results and Discussion / p38 (0042.jp2)
- Summary / p42 (0046.jp2)
- Chapter6.General Discussion / p43 (0047.jp2)
- Chapter7.Conclusions / p50 (0054.jp2)
- Acknow1edgements / p52 (0056.jp2)
- References / p53 (0057.jp2)
- Japanese Summary / p67 (0071.jp2)
- Figures and Legends / p69 (0073.jp2)