The Preventive Effect of Water Soluble Dietary Fiber Hyaluronic Acid on the Deterioration of Walleye Pollack Muscle Proteins during Storage at -20°C

DOI

Bibliographic Information

Other Title
  • -20℃貯蔵中に生じるスケトウダラ筋肉たんぱく質の劣化に対する水溶性食物繊維ピアルロン酸の防止効果について

Search this article

Description

Hyaluronic acids (HAs) weighing 720, 440, 90 and 5.3K were added to walleye Pollack surimi, which was washed using 15mM Tris-maleate buffer, pH 7.0, in the amounts of 2, 8, 8 and 8%, respectively. All washed surimis were stored at -20°C for 40 days and the changes in the Ca2+ - ATPase activities were followed. Then it was clarified that HA with a lower MW was more effective on the deterioration of muscle proteins during storage at -20°C. Moreover, HA weighing 3.8K was added to the washed surimi to comprise 2, 4, 6 or 8% and stored at -20°C for 20 days. The Ca2+ -ATPase activities of the washed surimi with 2 and 4% HA weighing 3.8K were high after 20 days of storage, and did not significantly differ from the levels before storage.

Journal

Details 詳細情報について

  • CRID
    1390282680383718144
  • NII Article ID
    130004325842
  • DOI
    10.11217/jjdf1997.4.67
  • ISSN
    21865108
    13431994
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top