CHANGES IN THE SDS-GEL FILTRATION PATTERNS OF MUSCLE PROTEINS IN SALTED FISH MEAT PASTE DURING SETTING (SUWARI)

被引：0

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作者：

NUMAKURA, T

SEKI, N

KIMURA, I

TOYODA, K

FUJITA, T

TAKAMA, K

ARAI, K

机构：

[1] HOKKAIDO UNIV, FAC FISHERIES, BIOCHEM LAB, HAKODATE, HOKKAIDO 041, JAPAN

[2] NIPPON SUISAN CO LTD, CENT RES LAB, HACHIOJI, TOKYO 192, JAPAN

来源：

NIPPON SUISAN GAKKAISHI | 1987年 / 53卷 / 11期

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D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

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页码：2045 / 2049

页数：5

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[1] PHYSICO-CHEMICAL BEHAVIOR OF FISH MEAT PROTEINS .1. BEHAVIOR OF POLYPEPTIDE CHAINS OF PROTEINS DURING SETTING OF FISH MEAT PASTE
NIWA, E
MIYAKE, M
[J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1971, 37 (09): : 877 - &
[2] PHYSICO-CHEMICAL BEHAVIOR OF FISH MEAT PROTEINS .2. REACTIVITESS OF SIDE GROUPS OF POLYPEPTIDE CHAINS DURING SETTING OF FISH MEAT PASTE
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MIYAKE, M
[J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1971, 37 (09): : 884 - &
[3] INFLUENCING FACTORS ON CHANGES IN MYOSIN HEAVY-CHAIN AND JELLY STRENGTH OF SALTED MEAT PASTE FROM ALASKA POLLACK DURING SETTING
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HASHIMOTO, A
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TOYODA, K
FUJITA, T
ARAI, K
[J]. NIPPON SUISAN GAKKAISHI, 1987, 53 (11) : 2011 - 2020
[4] PROGRESSIVE CHANGES IN STARCH GEL ELECTROPHORETIC PATTERNS OF CHICKEN MUSCLE PROTEINS DURING AGING POST-MORTEM
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[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 544 - &
[5] INFLUENCE OF OXYGEN RADICALS PRODUCED BY ASCORBIC-ACID ON AMINO-ACID-COMPOSITION OF MUSCLE PROTEINS DURING THE FORMATION OF A HEAT-INDUCED GEL OF FISH MEAT (KAMABOKO)
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[J]. FISHERIES SCIENCE, 1994, 60 (06) : 799 - 800