CHANGES IN PROTEINS OF FISH MEAT DURING COOKING AND PROCESSING .2. CHANGES IN TEXTURE AND PROTEINS DURING ACID-SALT CURING OF MACKEREL MEAT

被引：0
|
作者：
SHIMOMURA, M [1 ]
MATSUMOTO, JJ [1 ]
机构：
[1] SOPHIA UNIV,DEPT CHEM,CHIYODA KU,TOKYO 102,JAPAN
来源：
BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1985年 / 51卷 / 04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：583 / 591
页数：9
相关论文
共 50 条
  • [1] CHANGES IN PROTEINS OF FISH MEAT DURING COOKING AND PROCESSING .5. CHANGES IN PROTEINS OF SPANISH MACKEREL MEAT CURED IN MISO
    SHIMOMURA, M
    MATSUMOTO, JJ
    [J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1987, 53 (04): : 627 - 632
  • [2] CHANGES IN PROTEINS OF FISH MEAT DURING COOKING AND PROCESSING .3. CHANGES IN PROTEINS OF SPANISH MACKEREL MEAT CURED IN SAKE LEES
    SHIMOMURA, M
    MATSUMOTO, JJ
    [J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1985, 51 (05): : 783 - 791
  • [3] Changes of meat proteins during processing and their impacts on meat quality
    李春保
    何静
    周光宏
    [J]. Science Foundation in China, 2018, 26 (01) : 84 - 91
  • [4] TEXTURE AND COLOR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL-DENATURATION OF MUSCLE PROTEINS
    MARTENS, H
    STABURSVIK, E
    MARTENS, M
    [J]. JOURNAL OF TEXTURE STUDIES, 1982, 13 (03) : 291 - 309
  • [5] Changes in chicken meat proteins during microwave and electric oven cooking
    Taskiran, Melike
    Olum, Emine
    Candogan, Kezban
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (02)
  • [6] INVESTIGATION OF CHANGES IN MEAT PROTEINS DURING FROZEN STORAGE
    MIETSCH, F
    HALASZ, A
    FARKAS, J
    [J]. NAHRUNG-FOOD, 1994, 38 (01): : 47 - 52
  • [7] CHANGES OF ACID COMPOSITION IN MEAT AND MEAT PRODUCTS DURING PROCESSING AND STORAGE
    STOLL, U
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1970, 143 (01): : 1 - &
  • [8] Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values
    Li, Chunbao
    Bassey, Anthony Pius
    Zhou, Guanghong
    [J]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 2023, 14 : 85 - 111
  • [9] Texture changes associated with insolubilization of sarcoplasmic proteins curing salt-vinegar curing of fish
    Toyohara, M
    Murata, M
    Ando, M
    Kubota, S
    Sakaguchi, M
    Toyohara, H
    [J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (05) : 804 - 807
  • [10] The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
    Wang, Daixun
    Cheng, Feng
    Wang, Yi
    Han, Jun
    Gao, Fang
    Tian, Jianjun
    Zhang, Kaiping
    Jin, Ye
    [J]. FOODS, 2022, 11 (16)
12345