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J-GLOBAL ID：200902288171431935   Reference number：04A0025834

Autolysis of unsalted fish protein under pressurization

加圧下における食塩無添加蛋白質の自己消化

Author (4)： OKAZAKI T (Hiroshima Prefectural Food Technol. Res. Center, Hiroshima) ,  SHIGETA Y (Hiroshima Prefectural Food Technol. Res. Center, Hiroshima) ,  AOYAMA Y (Hiroshima Prefectural Food Technol. Res. Center, Hiroshima) ,  NAMBA K (Hiroshima Univ., Hiroshima, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 69  Issue： 6  Page： 1257-1262  Publication year： Dec. 2003 
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： *Engraulidae ,...
Semi thesaurus term： anchovy ,...

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

Reference (25)：

• 1. Fujii T, Basuki SB, Tozawa H. Chemical composition and microflora of fish sauce, patis. Nippon Suisan Gakkaishi 1980; 46: 1235-1240.
• 2. Ren H, Hayashi T, Eendo H, Watanabe E. Characteristics of Chinese and Korean soy and fish sauces on the basis of their free amino acid composition. Nippon Suisan Gakkaishi 1993; 59: 1929-1935.
• 3. Saegusa H. Quality investigation on fish sauce prepared in Thailand, Vietnam, Cambodia and Japan. Bull. Met. Food Techn. Res. C 2000; 9: 33-43.
• 4. Michihata T, Sado Y, Yano T, Enomoto T. Free amino acids, oligopeptides, organic acids and nucleotides of ISHIRU (fish sauce). Nippon Shokuhin Kagaku Kogaku Kaishi 2000; 47: 241-248.
• 5. Noda M, Thanh VV, Kusakabe I, Murakami K. Substrate specificity and salt inhibition of five proteinases isolated from the pyloric caeca and stomach of sardine. Agric. Biol. Chem. 1982, 46: 2565-2569.

Terms in the title (4)： 加圧 ,  食塩 ,  蛋白質 ,  自己消化