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 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

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

scholarly journals Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain of Salt-Ground Meat from Sardine Surimi Acidified by Lactic Acid.

1993 ◽  
Vol 59 (6) ◽  
pp. 1093-1098 ◽  
Author(s):  
Yasuhiro Funatsu ◽  
Noboru Kato ◽  
Ken-ichi Arai
Keyword(s):  
Lactic Acid ◽  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Cross Linking ◽  
Ground Meat ◽  
Gel Forming Ability

scholarly journals Effect of CaCl2 in frozen surimi of Alaska pollack on cross-linking of myosin heavy chain in salted paste from the same material.

1988 ◽  
Vol 54 (2) ◽  
pp. 259-264 ◽  
Author(s):  
Hiroki Saeki ◽  
Hirotada Ozaki ◽  
Michio Nonaka ◽  
Nobuo Seki ◽  
Ken-ichi Arai
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Cross Linking ◽  
Frozen Surimi

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 Involvement of the Polar Fraction Produced by Autoxidation of Triglyceride of Sardine Oil in the ATPase Activity Change and the Cross-linking of Myosin Heavy Chain of Myofibrils.

1992 ◽  
Vol 58 (1) ◽  
pp. 135-140 ◽  
Author(s):  
Ken-ichi Kawasaki ◽  
Tooru Ooizumi ◽  
Kunihiko Konno ◽  
Kenji Hayashi
Keyword(s):  
Atpase Activity ◽  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Polar Fraction ◽  
Cross Linking ◽  
Activity Change ◽  
Sardine Oil ◽  
The Cross

scholarly journals Gel forming ability and cross-linking ability of myosin heavy chain in salted meat paste from threadfin bream.

1990 ◽  
Vol 56 (2) ◽  
pp. 329-336 ◽  
Author(s):  
Nam-hyouck Lee ◽  
Nobuo Seki ◽  
Noboru Kato ◽  
Norikazu Nakagawa ◽  
Shozaburo Terui ◽  
...  
Keyword(s):  
Myosin Heavy Chain ◽  
Heavy Chain ◽  
Cross Linking ◽  
Gel Forming Ability ◽  
Salted Meat
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