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- OKADA Yoshiko
- Bionics Program, Grraduate School of Bioscience, Computer and Media Science, Tokyo University of Technology
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- ABE Shuji
- Bionics Program, Grraduate School of Bioscience, Computer and Media Science, Tokyo University of Technology
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- KAJIWARA Kazuhito
- Bionics Program, Grraduate School of Bioscience, Computer and Media Science, Tokyo University of Technology
Bibliographic Information
- Other Title
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- イトヨリダイのゲル形成能に与える再凍結の影響
- イトヨリダイ ノ ゲル ケイセイノウ ニ アタエル サイトウケツ ノ エイキョウ
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Description
The effects of freeze-thaw cycles on the gel-formation ability of threadfin bream frozen surimi were studied. The rheological properties of the gel were measured by rheometer. The rates of cross-linking reaction of myosin heavy chain (MHC) of the gel were estimated by SDS-PAGE. Myosin head denaturation of surimi was assessed by measuring its myofibrillar Ca-ATPase activity. Freeze-thaw cycles caused slightly decreasing in Ca-ATPase of the threadfin bream frozen surimi. However, breaking strength, breaking strain and MHC cross linking reaction were hardly changed by freeze-thaw cycle. From these results, it was found that threadfin bream frozen surimi was less affected by the freeze-thaw cycle on gel-forming ability.
Journal
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- Cryobiology and Cryotechnology
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Cryobiology and Cryotechnology 66 (2), 97-104, 2020
Japanese Society of Cryobiology and Cryotechnology
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Details 詳細情報について
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- CRID
- 1390850247496996864
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- NII Article ID
- 130007991386
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- NII Book ID
- AN10448734
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- ISSN
- 24241555
- 13407902
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- NDL BIB ID
- 030780343
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed