Art

J-GLOBAL ID：200902216025055475   Reference number：05A0739112

Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste

塩蔵イカ筋肉ペーストの加熱ゲル化に関する微生物トランスグルタミナーゼと澱粉の影響

Author (5)： PARK Shin-Ho (Hokkaido Univ., Hakodate, JPN) ,  CHO Soon-Yeong (Kangnung National Univ., Kangnung, KOR) ,  KIMURA Meiko (Hokkaido Univ., Hakodate, JPN) ,  NOZAWA Hisanori (Hokkaido Univ., Hakodate, JPN) ,  SEKI Nobuo (Hokkaido Univ., Hakodate, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 71  Issue： 4  Page： 896-903  Publication year： Aug. 2005 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *Decapodiformes ,...
Semi thesaurus term： crosslinking polymerization

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JST classification (2)： Fisheries animals other than fishes  (FH02030V) ,  Applications of enzymes  (EB09100B)

Reference (22)：

• EHARA, T. Investigation of myosin heavy chain-degrading proteinase in decapoda muscle. Nippon Suisan Gakkaishi. 1992, 58, 2379-2382
• EHARA, T. Investigation of myosin heavy chain-degrading proteinase in squid muscle. Nippon Suisan Gakkaishi. 1994, 60, 527-528
• PARK, S. Influence of endogenous proteases and transglutaminase on thermal gelation of squid salted muscle paste. J. Food Sci. 2003, 68, 2473-2478
• SEKI, N. Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi. 1990, 56, 125-132
• WAN, J. Effect of calcium ion concentration on the gelling properties and transglutaminase activity of walleye pollack surimi paste. Fish. Sci. 1994, 60, 107-113

Terms in the title (7)： 塩蔵 ,  イカ ,  筋肉 ,  ペースト ,  加熱ゲル ,  微生物トランスグルタミナーゼ ,  澱粉