Art

J-GLOBAL ID：200902140176964691   Reference number：02A0246681

Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi.

スケトウダラすり身の予備加熱と二次加熱に伴なうゲルの性状変化に及ぼすグルコン酸ナトリウムの影響

Author (8)： OKAYAMA T (Fukui Prefectural Univ., Fukui, JPN) ,  OOIZUMI T (Fukui Prefectural Univ., Fukui, JPN) ,  TAKESHITA M (Fukui Prefectural Univ., Fukui, JPN) ,  AKAHANE Y (Fukui Prefectural Univ., Fukui, JPN) ,  ABE Y (Abe Jyuro Co. Ltd., Hokkaido, JPN) ,  KITAKAMI S (National Surimi Manufacturers Assoc., Hokkaido, JPN) ,  WADA T (National Surimi Manufacturers Assoc., Hokkaido, JPN) ,  SHIRAI J (Fujisawa Pharmaceutical Co. Ltd., Tokyo, JPN)
Material： Fisheries Science  (FS)
Volume： 68  Issue： 1  Page： 197-203  Publication year： Feb. 2002 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Theragra chalcogramma ,...
Semi thesaurus term： food additive ,...

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Substance index (1)： Gluconic acid sodium

Reference (11)：

• 1. Ooizumi T, Nara Y, Arai K. Protective effect of carboxylic acids, sorbitol and Na-glutamate on heat denaturation of chub mackerel myofibrils. Nippon Suisan Gakkaishi 1984; 50: 875-882.
• 2. Takeshita M, Ooizumi T, Akahane Y, Takenawa S. Effects of sodium gluconate on thermal denaturation and solubilization of carp myofibrils. Nippon Suisan Gakkaishi 1999; 65: 886-891.
• 3. Takeshita M, Ooizumi T, Akahane Y, Abe Y, Kitakami S, Murakami Y, Takenawa S. Effect of Na-gluconate on characteristics of two-step heated gel from walleye pollack surimi. Nippon Suisan Gakkaishi 2000; 66: 291-297.
• 4. Numakura T, Seki N, Kimura I, Toyoda K, Fujita T, Takama K, Arai K. Cross-linking reaction of myosin in fish paste during setting (SUWARI). Nippon Suisan Gakkaishi 1985; 51: 1559-1565.
• 5. Funatsu Y, Hosokawa H, Nanbu S, Arai K. Effect of sorbitol on gelation and cross-linking of myosin heavy chain of salt ground meat from walleye pollack. Nippon Suisan Gakkaishi 1993; 59: 1599-1607.

Terms in the title (6)： スケトウダラ ,  すり身 ,  予備加熱 ,  ゲル ,  性状 ,  グルコン酸ナトリウム