マアジ塩漬肉の品質に及ぼすトランスグルタミナーゼ製剤の影響

DOI

書誌事項

タイトル別名
  • Effects of Transglutaminase on the Properties of Salt-treated Horse Mackerel Meat

この論文をさがす

説明

The effect of transglutaminase (TGase) on salt-treated horse mackerel meat was studied in order to improve the quality of salted and dried fish products. Chopped meat from fresh horse mackerel was soaked in a solution containing 2.0M NaCl(pH 7.0)for 24 h at 4°C. The addition of TGase(0.5%; w/w) noticeably increased the breaking strength compared with the control. The formation of cross-links of the myosin heavy chain was observed by SDS-PAGE when TGase was added to the salt-treated meat. The results indicate that TGase could induce cross-links of the myosin heavy chain and improve the physical properties when treating horse mackerel meat with NaCl.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204741646592
  • NII論文ID
    130004401277
  • DOI
    10.11402/cookeryscience1995.40.1_10
  • ISSN
    13411535
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ