Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage

2005 ◽  
Vol 11 (3) ◽  
pp. 261-268 ◽  
Author(s):  
Yaowalux RUTTANAPORNVAREESAKUL ◽  
Kenji HARA ◽  
Kiyoshi OSATOMI ◽  
Kazufumi OSAKO ◽  
Orawan KONGPUN ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Dependent Effect ◽  
Shrimp Head ◽  
Head Protein

Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage

2006 ◽  
Vol 72 (2) ◽  
pp. 421-428 ◽  
Author(s):  
Yaowalux RUTTANAPORNVAREESAKUL ◽  
Kingduean SOMJIT ◽  
Akinori OTSUKA ◽  
Kenji HARA ◽  
Kiyoshi OSATOMI ◽  
...  
Keyword(s):  
Protein Denaturation ◽  
Protein Hydrolysate ◽  
Frozen Storage ◽  
Shrimp Head ◽  
Gel Forming Ability ◽  
Head Protein

Concentration-dependent suppressive effect of shrimp head protein hydrolysate on dehydration-induced denaturation of lizardfish myofibrils

2006 ◽  
Vol 97 (5) ◽  
pp. 762-769 ◽  
Author(s):  
Yaowalux Ruttanapornvareesakul ◽  
Misako Ikeda ◽  
Kenji Hara ◽  
Kiyoshi Osatomi ◽  
Kazufumi Osako ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Suppressive Effect ◽  
Shrimp Head ◽  
Head Protein

Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

1996 ◽  
Vol 2 (2) ◽  
pp. 111-122 ◽  
Author(s):  
P. Montero ◽  
M.C. Gómez-Guillén ◽  
J. Borderías
Keyword(s):  
Protein Aggregation ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Gel Strength ◽  
Vacuum Packaging ◽  
Bay Of Biscay ◽  
Sardina Pilchardus ◽  
Different Seasons ◽  
Gel Forming Ability ◽  
Minced Muscle

This paper examines the gel-forming ability of minced muscle of sardine - caught from the Bay of Biscay and the Mediterranean at different seasons - kept in frozen storage for 150 days. The influence of atmospheric and vacuum packaging on the gel-forming capacity of minced muscle, and the addition of tocopherol as antyoxidant were also studied. From the outset of frozen storage, Mediterranean sardine muscle exhibited greater gel strength than that from the Bay of Biscay. Sardines from the Bay of Biscay caught in November produced the best gels from any area. Generally, when frozen muscle was vacuum-packed, rancidity was less and gel strength improved. Activity of tocopherol does not seem sufficiently clear. In nearly all cases, gel strength was greater the longer the muscle was kept in frozen storage, although in Bay of Biscay sardine muscle there was progressive myofibrillar protein aggregation throughout the storage.

Cryoprotectant Effects during Short Time Frozen Storage of Chicken Myofibrillar Protein Isolates

1993 ◽  
Vol 58 (2) ◽  
pp. 274-277 ◽  
Author(s):  
T.G. UIJTTENBOOGAART ◽  
T.L. TRZISZKA ◽  
F.J.G. SCHREURS
Keyword(s):  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Protein Isolates ◽  
Short Time

Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

2004 ◽  
Vol 5 (1) ◽  
pp. 73-79 ◽  
Author(s):  
Md.Anwar Hossain ◽  
M Abu Alikhan ◽  
Tadashi Ishihara ◽  
Kenji Hara ◽  
Kiyoshi Osatomi ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Myofibrillar Protein ◽  
The State ◽  
State Of Water
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