Effects of Pre-Treatments with Kiwifruit Juice and Ginger juice on the Lipid Contents in Cooked Meat

SUGIYAMA SUMI; SATO KENJI; HIROTA AYA; IWAI SAORI; OTSUKI KOZO; ISHINAGA MASATAKA

Art

J-GLOBAL ID：200902219638484904 Reference number：05A0842192

Effects of Pre-Treatments with Kiwifruit Juice and Ginger juice on the Lipid Contents in Cooked Meat

食肉の加熱調理後の脂質量へ及ぼすキウイフルーツおよびしょうが搾汁前処理の影響

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Material：
Volume： 56 Issue： 9 Page： 607-615 Publication year： Sep. 15, 2005
JST Material Number： F0763A ISSN： 0913-5227 CODEN： NKGAEB Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Meat in general

Reference (21)：

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MILLER, J. E. Chemistry of the Collagen and Their Distribution. Extracellular Matrix Biochemistry. 1984, 41-81
CROSS, H. R. Effects of Intramuscular Collagen Elastin on Bovine Muscle Tenderness. J Food Sci. 1973, 38, 998
PRAEKELT, U. M. Molecular Analysis of Actinidin, the Cysteine Proteinase of Actinidia chinensis. Plant Mol. Biol. 1988, 10, 193-202
SUGIYAMA, S. Purification and Characterization of Six Kiwifruit Proteases Isolated with Two Ion-Exchange Resins. Biosci. Biotech. Biochem. 1996, 60, 1994-2000

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