EFFECT OF CACL2 ON WATER-HOLDING CAPACITY OF ALASKA POLLACK MYOFIBRILS AND ON THEIR THERMAL-STABILITY

被引：0
|
作者：
SAEKI, H [1 ]
WAKAMEDA, A [1 ]
OZAKI, H [1 ]
NONAKA, M [1 ]
ARAI, K [1 ]
机构：
[1] HOKKAIDO UNIV, FAC FISHERIES, BIOCHEM LAB, HAKODATE, HOKKAIDO 041, JAPAN
来源：
BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1986年 / 52卷 / 10期
关键词：
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
引用
收藏
页码：1771 / 1777
页数：7
相关论文
共 50 条
  • [41] Effect of different postmortem ageing conditions on physicochemical properties, structure and water-holding capacity of pork
    Zhang, Handan
    Cao, Yungang
    Dong, Xinling
    Li, Xia
    Zhang, Chunhui
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (03): : 1662 - 1672
  • [42] Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
    Yang, FengQi
    Kim, Ji-Han
    Yeon, Su Jung
    Hong, Go-Eun
    Park, Woojoon
    Lee, Chi-Ho
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2015, 35 (06) : 824 - 830
  • [43] THE EFFECT OF TEMPERATURE OF HEATING AND POST-MORTEM AGE ON THE WATER-HOLDING CAPACITY AND SHRINKAGE OF MEAT
    WIERBICKI, E
    DEATHERAGE, FE
    FOOD TECHNOLOGY, 1956, 10 (12) : 17 - 17
  • [44] Water holding capacity of sodium-reduced chicken breast myofibrillar protein gel as affected by combined CaCl2 and high-pressure processing
    Wang, Yu
    Zhou, Ying
    Wang, Xi-xi
    Li, Pei-jun
    Xu, Bao-cai
    Chen, Cong-gui
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (02): : 601 - 609
  • [45] Water adsorption capacity enhancement of ferroaluminophosphate (FAPO4-5) by impregnation of CaCl2
    Bao Nguyen Truong
    Park, Jeasung
    Kwon, Oh Kyung
    Park, In
    MATERIALS LETTERS, 2018, 215 : 137 - 139
  • [46] EFFECT OF ANAEROBIC CHILLED STORAGE ON THE PH, WATER-HOLDING CAPACITY, EMULSIFYING CAPACITY, AND DRIP OF LAMB PACKAGED FRESH OR THAWED
    MOORE, VJ
    SEPHTON, SW
    NEW ZEALAND JOURNAL OF AGRICULTURAL RESEARCH, 1989, 32 (02) : 313 - 315
  • [47] Raman spectroscopic study of effect of CaCl2 and MgCl2 on structure of water
    Li, RH
    Jiang, ZP
    Shi, SQ
    Yang, HW
    ACTA PHYSICO-CHIMICA SINICA, 2003, 19 (02) : 154 - 157
  • [48] Effect of ATPase Activity on Microstructure and Water-Holding Capacity of Tan Sheep Meat during Postmortem Aging
    Ji C.
    Luo H.
    Liu J.
    Luo R.
    Shipin Kexue/Food Science, 2022, 43 (21): : 16 - 22
  • [49] Effect of compound phosphate on the water-holding capacity and nutritional quality of sea bass (Lateolabrax japonicus) fillets
    Jia, Zhi-Hui
    Guo, Zhi-Han
    Wang, Wei
    Yi, Shu-Min
    Li, Xue-Peng
    Li, Jian-Rong
    Zhou, Guang-wen
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (06)
  • [50] Effect of Antifreeze Protein on Water-holding Capacity and Texture of Frozen Scallop(Patinopecten yessoensis) Adductor Muscle
    Shi Y.
    Zheng Y.
    Wang H.
    Qiu Z.
    Wang X.
    Shipin Kexue/Food Science, 2022, 43 (10): : 22 - 28
12345