Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

2010 ◽  
Vol 91 (2) ◽  
pp. 247-252 ◽  
Author(s):  
Mohammed Ismail Hossain ◽  
Katsuji Morioka ◽  
Fatema Hoque Shikha ◽  
Yoshiaki Itoh
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Preheating Temperature ◽  
Walleye Pollack

scholarly journals Enzyme-catalyzed Cross-linking and Degradation of Myosin Heavy Chain in Walleye Pollack Surimi Paste during Setting

1996 ◽  
Vol 62 (3) ◽  
pp. 462-467 ◽  
Author(s):  
Hirofumi Takeda ◽  
Nobuo Seki
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Cross Linking ◽  
Walleye Pollack

scholarly journals The pH-dependence of Changes in Gel Forming Ability and Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.

1991 ◽  
Vol 57 (10) ◽  
pp. 1973-1980 ◽  
Author(s):  
Yasuhiro Funatsu ◽  
Ken-ichi Arai
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Ph Dependence ◽  
Ground Meat ◽  
Walleye Pollack ◽  
Gel Forming Ability

scholarly journals Effects of Sorbitol on Gelation and Cross-Linking of Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.

1993 ◽  
Vol 59 (9) ◽  
pp. 1599-1607 ◽  
Author(s):  
Yasuhiro Funatsu ◽  
Hajime Hosokawa ◽  
Shoichi Nanbu ◽  
Ken-ichi Arai
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Cross Linking ◽  
Ground Meat ◽  
Walleye Pollack

scholarly journals Determination of Primary Structure of Heavy Meromyosin Region of Walleye Pollack Myosin Heavy Chain by cDNA Cloning

1998 ◽  
Vol 64 (5) ◽  
pp. 812-819 ◽  
Author(s):  
Takao Ojima ◽  
Nagako Kawashima ◽  
Akira Inoue ◽  
Akiko Amauchi ◽  
Marie Togashi ◽  
...  
Keyword(s):  
Myosin Heavy Chain ◽  
Cdna Cloning ◽  
Heavy Chain ◽  
Primary Structure ◽  
Heavy Meromyosin ◽  
Walleye Pollack

Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30oC and 50oC on the gel-forming ability of walleye pollack surimi

2001 ◽  
Vol 67 (4) ◽  
pp. 718-725 ◽  
Author(s):  
Mohammed Ismail Hossain ◽  
Yoshiaki Itoh ◽  
Katsuji Morioka ◽  
Atsushi Obatake
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Inhibiting Effect ◽  
Walleye Pollack ◽  
Gel Forming Ability

Effect of CaCl2 on Gel Forming Ability and Cross-linking Reaction of Myosin Heavy Chain in Salt-ground Meat of Skipjack Tuna, Carp, and Walleye Pollack.

1992 ◽  
Vol 58 (11) ◽  
pp. 2137-2146 ◽  
Author(s):  
Hiroki Saeki ◽  
Tamotsu Shoji ◽  
Fumio Hirata ◽  
Michio Nonaka ◽  
Ken-ichi Arai
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Cross Linking ◽  
Skipjack Tuna ◽  
Ground Meat ◽  
Walleye Pollack ◽  
Gel Forming Ability

scholarly journals Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel from Walleye Pollack Surimi.

1996 ◽  
Vol 62 (1) ◽  
pp. 94-103 ◽  
Author(s):  
Masahito Matsukawa ◽  
Fumio Hirata ◽  
Shoji Kimura ◽  
Ken-ichi Arai
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Sodium Pyrophosphate ◽  
Cross Linking ◽  
Walleye Pollack ◽  
Gelling Property

scholarly journals Effect of Sorbitol on Rheological Properties and Cross-Linking of Myosin Heavy Chain of Meat Block from Walleye Pollack during Soaking and Dehydration.

1995 ◽  
Vol 61 (4) ◽  
pp. 566-573 ◽  
Author(s):  
Yasuhiro Funatsu ◽  
Yukako Ito ◽  
Ken-ichi Kawasaki
Keyword(s):  
Myosin Heavy Chain ◽  
Rheological Properties ◽  
Heavy Chain ◽  
Cross Linking ◽  
Walleye Pollack

scholarly journals The Role of Sodium Pyrophosphate in Gel Formation and Cross-Linking of Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.

1992 ◽  
Vol 58 (4) ◽  
pp. 735-742 ◽  
Author(s):  
Masahito Matsukawa ◽  
Katsuhiko Sakurada ◽  
Ken-ichi Arai
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Sodium Pyrophosphate ◽  
Cross Linking ◽  
Gel Formation ◽  
Ground Meat ◽  
Walleye Pollack
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