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J-GLOBAL ID：201802267978054681   Reference number：18A1724412

Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

塩漬けとその後の凍結によって影響されるマグロ肉の蛋白質特性と組織学の変化【JST・京大機械翻訳】

Author (6)： Jiang Qingqing (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan) ,  Jia Ru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan) ,  Nakazawa Naho (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan) ,  Hu Yaqin (Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China) ,  Osako Kazufumi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan) ,  Okazaki Emiko (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 271  Page： 550-560  Publication year： 2019 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The effects of salting and sub...

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Thesaurus term： micro structure ,  *freezing ,  centrifugal separation ,  solubilization ,  physical chemistry ,  morphology ,  thawing ,  *Proteins ,  ice crystal ,  water holding capacity ,  salting out ,  *curing (salting) ,  Physico-chemical property ,  Myofibrillar protein ,  icicle

Author keywords (7)： Salting ,  Freezing ,  Physicochemical properties ,  Tissue histology ,  Ice crystal morphology ,  Water-holding capacity ,  Tuna

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

Terms in the title (6)： 塩漬け ,  凍結 ,  マグロ ,  肉 ,  蛋白質 ,  組織学