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salted meat paste (14) 14
alaska pollack (10) 10
food science & technology (9) 9
gelation (7) 7
surimi (7) 7
myosin heavy-chain (6) 6
proteins (6) 6
transglutaminase (6) 6
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research (5) 5
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fish (3) 3
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addition (2) 2
analysis (2) 2
binding (2) 2
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fish as food (2) 2
food (2) 2
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suwari (2) 2
texture (2) 2
thermal gelation (2) 2
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animals (1) 1
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FISHERIES SCIENCE, ISSN 0919-9268, 08/2001, Volume 67, Issue 4, pp. 718 - 725
To confirm the contribution of polymerization and degradation of myosin heavy chain (MHC) during preheating to the gel-forming ability of fish meat paste,... 
myosin heavy chain | transglutaminase | suwari | oxidation | ALASKA POLLACK | GELATION | gel formation | modori | protease | CROSS-LINKING REACTION | PROTEASE INHIBITOR | FISHERIES | TRANSGLUTAMINASE ACTIVITY | walleye pollack surimi | SALTED MEAT PASTE
Journal Article
FISHERIES SCIENCE, ISSN 0919-9268, 06/2005, Volume 71, Issue 3, pp. 655 - 661
Horse mackerel and tilapia surimi were subjected to six different heat and pressure treatments in order to compare gelation characteristics of easy- and... 
tilapia | HIGH HYDROSTATIC-PRESSURE | CROSS-LINKING | ALASKA POLLACK | pressure | GELATION | MYOSIN HEAVY-CHAIN | NMR T-2 | NMR | FISHERIES | surimi | SALTED MEAT PASTE | horse mackerel | PROTEINS | rheological | IN-WATER EMULSIONS | FOOD
Journal Article
Journal of Food Science, ISSN 0022-1147, 1994, Volume 59, Issue 5, pp. 1018 - 1023
Dynamic rheological properties of actomyosin from two species (Alaska pollock, Atlantic croaker) were monitored during preincubation (setting) at 25 degrees C... 
cross linking | transglutaminase | dynamic rheology | actomyosin | surimi | SURIMI | TRANSGLUTAMINASE | FOOD SCIENCE & TECHNOLOGY | MUSCLE | ALASKA POLLACK | CROSS LINKING | GELATION | MYOSIN HEAVY-CHAIN | CROSS-LINKING REACTION | SALTED MEAT PASTE | ACTOMYOSIN | PROTEINS | DYNAMIC THEOLOGY | KAMABOKO
Journal Article
Food Science and Technology International, ISSN 1082-0132, 02/2002, Volume 8, Issue 1, pp. 49 - 54
The effect of microbial transglutaminase (TG) on texture parameters was analyzed in surimi gels from Chilean jack mackerel (Trachurus murphyi). The effects of... 
gelation | transglutaminase | CROSS-LINK | QUALITY | texture | FOOD SCIENCE & TECHNOLOGY | MICROBIAL TRANSGLUTAMINASE | STRENGTH | EPSILON-(GAMMA-GLUTAMYL)LYSINE | MYOSIN HEAVY-CHAIN | mackerel | surimi | SALTED MEAT PASTE | POLLACK | SUWARI | CHEMISTRY, APPLIED | PROTEINS
Journal Article
Journal of Food Science, ISSN 0022-1147, 1995, Volume 60, Issue 6, pp. 1248 - 1253
Herring surimi was held at 10 degrees C for 0 to 24 hr, then heated at 90 degrees C for 30 min. Rigidity, shear stress and shear strain at failure increased... 
herring | low‐temperature setting | surimi | texture | physicochemical | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | MUSCLE | ALASKA POLLACK | MYOSIN HEAVY-CHAIN | SALTED MEAT PASTE | COD | PROTEINS | BINDING | GEL FORMING ABILITY | low-temperature setting | Surimi | Herring | Research
Journal Article
Journal of Food Science, ISSN 0022-1147, 1995, Volume 60, Issue 2, pp. 297 - 299
Participation of the alpha-helix in setting was investigated using circular dichroism. The alpha-helicity of the actomyosin from eight species of fish... 
alpha helix | circular dichroism | actomyosin | fish | ALPHA HELIX | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | ALASKA POLLACK | THERMAL GELATION | STRENGTH | MYOSIN HEAVY-CHAIN | GEL | CROSS-LINKING REACTION | SALTED MEAT PASTE | FISH | CIRCULAR DICHROISM | ACTOMYOSIN | Fish as food | Research | Observations | Protein folding | Methods | Circular dichroism
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 1992, Volume 16, Issue 3, pp. 151 - 172
Myosin heavy chain (MHC) content of cooked gels of pollock and croaker surimi decreased during preincubation (''setting'') at temperatures ranging from 4-50C.... 
RHEOLOGICAL CHANGES | TRANSGLUTAMINASE | SALTED MEAT PASTE | BIOCHEMISTRY & MOLECULAR BIOLOGY | FOOD SCIENCE & TECHNOLOGY | POLLACK | CASEIN | FINAL STRENGTHS | PROTEINS | GEL RIGIDITY | FUNCTIONAL-PROPERTIES | ANS FLUORESCENCE
Journal Article
Journal of Food Science, ISSN 0022-1147, 1993, Volume 58, Issue 5, pp. 1057 - 1069
Turbidity of fish myosin subfragment solutions increased with temperature, except cod heavy meromyosin turbidity leveled above 45-degrees-C. Extent of... 
Aggregation | Cod | Herring | Muscle fragments | Myosin | HEAVY-CHAIN | MYOSIN | SALTED MEAT PASTE | FOOD SCIENCE & TECHNOLOGY | COD | MUSCLE FRAGMENTS | MUSCLE PROTEINS | ALASKA POLLACK | DENATURATION | GELATION | HERRING | AGGREGATION | Research | Codfish | Analysis
Journal Article
NIPPON SUISAN GAKKAISHI, ISSN 0021-5392, 1991, Volume 57, Issue 6, pp. 1203 - 1210
(1) Carp ordinary muscle contained TGase activity of 1.5unit per g of wet weight which was easily extractable with a solution at low ionic strength. The TGase,... 
ALASKA POLLACK | HEAVY-CHAIN | FISHERIES | PIG LIVER TRANSGLUTAMINASE | SALTED MEAT PASTE | PURIFICATION
Journal Article
Journal of Food Science, ISSN 0022-1147, 1992, Volume 57, Issue 4, pp. 906 - 912
Cross-linking of myofibrillar proteins extracted from cod (Gadus morhua), herring (Clupea harengus) and silver hake (Merluccius bilinearis) was studied in 0.6M... 
silver hake | heavy chain | surimi | turbidometric | herring | cod | electrophoresis | myofibrillar | SURIMI | FOOD SCIENCE & TECHNOLOGY | STRENGTH | SILVER HAKE | GELATION | TURBIDOMETRIC | HEAVY CHAIN | ELECTROPHORESIS | SALTED MEAT PASTE | FISH | MUSCLE PROTEINS | CARBODIIMIDE | POLLACK | MYOFIBRILLAR | COD, HERRING | BINDING | KAMABOKO | Proteins | Hake | Crosslinked polymers | Herring | Fish as food | Crosslinking | Research | Codfish
Journal Article
Journal of Food Science, ISSN 0022-1147, 1993, Volume 58, Issue 3, pp. 531 - 534
Physicochemical properties of surimi after preincubation at 25-50-degrees-C and beef myofibrils at 25-60-degrees-C for up to 8 hr prior to cooking at... 
Setting-response | Beef | setting‐response | Surimi | Myofibrils | CROSS-LINKING REACTION | SETTING-RESPONSE | SURIMI | MYOFIBRILS | SALTED MEAT PASTE | FOOD SCIENCE & TECHNOLOGY | POLLACK | BEEF | ACTOMYOSIN | MYOSIN HEAVY-CHAIN | Research | Torsion | Analysis
Journal Article
FISHERIES SCIENCE, ISSN 0919-9268, 08/1995, Volume 61, Issue 4, pp. 711 - 715
Salmon surimi has not been preferred commercially due to its poor gel formability resulting from the absence of setting response. The causes were investigated.... 
WHITE MUSCLE | SURIMI | SPAWNING MIGRATION | TRANSGLUTAMINASE | HEAT-INDUCED GELATION | CHUM SALMON | ALASKA POLLACK | SUWARI GELS | MYOSIN-B | CROSS-LINKING REACTION | FISHERIES | SALTED MEAT PASTE | SALMON | SETTING | CATHEPSIN-B
Journal Article
NIPPON SUISAN GAKKAISHI, ISSN 0021-5392, 04/1993, Volume 59, Issue 4, pp. 667 - 671
The electroPhoretic behavior of cross-linked myosin heavy chain (CMHC) in suwari gel from Alaska Pollack frozen surimi was investigated. The suwari gel set at... 
FISHERIES | SALTED MEAT PASTE | MUSCLE | ALASKA POLLACK | STRENGTH
Journal Article
1992, Volume 25, Issue 5, 8
Changing attitudes towards fish products and the resultant increase in consumption has promoted interest in gelled comminuted fish products, particularly those... 
gelation | myosin | mechanism | fish | protein | F-ACTIN | FLESH SOL | PROTEIN | MECHANISM | DYNAMIC VISCOELASTIC BEHAVIOR | MYOSIN | HEAT-INDUCED GELATION | FOOD SCIENCE & TECHNOLOGY | ALASKA POLLACK | THERMAL GELATION | GELATION | SALTED MEAT PASTE | MINCED FISH | FISH | KAMABOKO GELS
Book Review
日本食品化学学会誌, ISSN 1341-2094, 2007, Volume 14, Issue 1, pp. 12 - 17
The effect of addition of microbial transglutaminase (TGase) to the salt-treated dry fish products was studied in comparison to the control. Dorsal meat from... 
Ca-ATPase活性 | 魚肉タンパク質 | トランスグルタミナーゼ | SDS-ポリアクリルアミドゲル電気泳動 | 塩干品
Journal Article
日本海水学会誌, ISSN 0369-4550, 2008, Volume 62, Issue 1, pp. 15 - 21
著者らは野生植物ミネラル末を「安全・安心」かつ「高品質」の食品作りの素材に利用する研究を行っている. 本報では, タラコ製品への添加効果, 特に色調改善効果, 遊離アミノ酸の浸透効果, 有用ミネラル分の増加効果について検討を行った.... 
野生植物 | 抽出 | 塩蔵タラコ | ミネラル | 色調 | アミノ酸
Journal Article
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