Gel forming ability and cross-linking ability of myosin heavy chain of salt-ground meat from sardine [Sardinops melanostictus] surimi [minced fish meat] acidified by lactic acid

Funatsu, Y. . Faculty of Fisheries; Kato, N.; Arai, K.

Gel forming ability and cross-linking ability of myosin heavy chain of salt-ground meat from sardine [Sardinops melanostictus] surimi [minced fish meat] acidified by lactic acid

1993

Funatsu, Y. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries) | Kato, N. | Arai, K.

AGROVOC Keywords

acide lactique acidez acidity chemicophysical properties colloidal properties globulinas globuline globulins lactic acid minced fish pescado picado poisson hache polymerisation polymerization propiedades coloidales sardinops

Bibliographic information

Published in

Bulletin of the Japanese Society of Scientific Fisheries (Japan)

Volume 59 Issue 6 ISSN 0021-5392

Pagination

pp. 1093-1098

Other Subjects

Acidite; Propriete colloidale; Gelificacion/ salazon; Polimerizacion; Acido lactico; Gelification/ salage; Propiedades fisico-quimicas; Jellification/ brining; Propriete physicochimique

Language

Japanese

Note

Summaries (En, Ja)

6 fig.; 13 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Gel forming ability and cross-linking ability of myosin heavy chain of salt-ground meat from sardine [Sardinops melanostictus] surimi [minced fish meat] acidified by lactic acid

1993

AGROVOC Keywords

Bibliographic information