Art

J-GLOBAL ID：202002234841902490   Reference number：20A1540585

Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties

ミオシン重鎖の一次配列解析と加熱ゲルの特性により明らかにしたすり身製品の原料としてのチゴダラの適性

Author (17)： Watabe Shugo (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Watabe Shugo (Fish Protein Laboratory, Suzuhiro Kamaboko Honten Company Limited, Odawara, Kanagawa, Japan) ,  Ikeda Daisuke (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Mashiro Takaki (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Kagetakubo Yuko (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Takahashi Yoshihiro (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Uemura Misaki (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Mizusawa Nanami (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Koyama Hiroki (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Koyama Hiroki (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan) ,  Yasumoto Ko (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Jimbo Mitsuru (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Kan-no Nobuhiro (School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, Japan) ,  Ueda Tomohiro (Iwate Fisheries Technology Center, Kamaishi, Iwate, Japan) ,  Matsuoka Yoko (Fish Protein Laboratory, Suzuhiro Kamaboko Honten Company Limited, Odawara, Kanagawa, Japan) ,  Ueki Nobuhiko (Fish Protein Laboratory, Suzuhiro Kamaboko Honten Company Limited, Odawara, Kanagawa, Japan) ,  Wan Jianrong (Fish Protein Laboratory, Suzuhiro Kamaboko Honten Company Limited, Odawara, Kanagawa, Japan)
Material： Fisheries Science  (Fish Sci)
Volume： 86  Issue： 4  Page： 711-719  Publication year： Jul. 2020 
JST Material Number： L2029A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： *Hexagrammidae ,  myosin ,  gene cloning ,  primary structure ,  *gel ,  *surimi ,  seafood processing ,  rupture strength ,  material testing ,  gelation
Semi thesaurus term： cDNA cloning ,  *Physiculus japonicus ,  *チゴダラ ,  Myosin Heavy Chains ,  *heated gel ,  *minced fish ,  suwari ,  fracture strength

Author keywords (6)： Breaking strength ,  Effective utilization ,  Fish meat ,  Myosin polymerization ,  Suwari ,  Thermal gel

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F)

Terms in the title (6)： ミオシン重鎖 ,  配列解析 ,  加熱ゲル ,  すり身 ,  原料 ,  適性