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Titolo:
Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30 degrees C and 50 degrees C on the gel-forming ability of walleye pollack surimi
Autore:
Hossain, MI; Itoh, Y; Morioka, K; Obatake, A;
Indirizzi:
Kochi Univ, Fac Agr, Lab Aquat Prod Utilizat, Nanko Ku, Kochi 7838502, Japan Kochi Univ Kochi Japan 7838502 Utilizat, Nanko Ku, Kochi 7838502, Japan Ehime Univ, United Grad Sch Agr Sci, Matsuyama, Ehime 7908566, Japan EhimeUniv Matsuyama Ehime Japan 7908566 Matsuyama, Ehime 7908566, Japan
Titolo Testata:
FISHERIES SCIENCE
fascicolo: 4, volume: 67, anno: 2001,
pagine: 718 - 725
SICI:
0919-9268(200108)67:4<718:IEOPAD>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
CROSS-LINKING REACTION; SALTED MEAT PASTE; ALASKA POLLACK; TRANSGLUTAMINASE ACTIVITY; PROTEASE INHIBITOR; GELATION;
Keywords:
gel formation; modori; myosin heavy chain; oxidation; protease; suwari; transglutaminase; walleye pollack surimi;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
23
Recensione:
Indirizzi per estratti:
Indirizzo: Itoh, Y Kochi Univ, Fac Agr, Lab Aquat Prod Utilizat, Nanko Ku, Kochi 7838502, Japan Kochi Univ Kochi Japan 7838502 t, Nanko Ku, Kochi 7838502, Japan
Citazione:
M.I. Hossain et al., "Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30 degrees C and 50 degrees C on the gel-forming ability of walleye pollack surimi", FISHERIES S, 67(4), 2001, pp. 718-725

Abstract

To confirm the contribution of polymerization and degradation of myosin heavy chain (MHC) during preheating to the gel-forming ability of fish meat paste, walleye pollack surimi paste was preheated at 30 degreesC and 50 degreesC prior to heating at 80 degreesC in the presence of various inhibitors. At 30 degreesC, ethyleneglycol bis(2-aminoethyl ether) -N,N,N'N'-tetraacetic acid (EGTA) and ethylenediaminetetraacitic acid (EDTA) inhibited gel formation as well as the polymerization of MHC, whereas dithiothreitol (DTT) and leupeptin promoted gel formation, which was accompanied by the enhancement of MHC polymerization and decreased MHC degradation, respectively. At 50degreesC, leupeptin inhibited MHC degradation and improved gel strength, whereas EGTA, EDTA and DTT had no effect on MHC polymerization and degradation and did not affect gel formation. The results demonstrate that the gel strength of cooked gel (80 degreesC) is not affected by preheating at 30 degreesC and 50 degreesC and does not inhibit polymerization and degradation. Results suggest that the gel strength of cooked gel is dependent on the polymerization and degradation of MHC during preheating.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 08/04/20 alle ore 10:34:18