Kamaboko-forming ability of the jellied meat of Pacific hake [Merluccius productus]

Protease from the jellied meat of Pacific hake Merluccius productus remarkably degraded actomyosin at 50-60°C, whereas it did not at 30°C. The protease containing jellied meat decreased the kamaboko-forming ability of Alaska pollack surimi, especially when the mixture was preheated at 60°C for 40 mi...

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Veröffentlicht in:	NIPPON SUISAN GAKKAISHI 1983/06/25, Vol.49(6), pp.901-906
Hauptverfasser:	Nagahisa, E, Nishimuro, S, Fujita, T
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	ENZYME INHIBITORS FISH PASTES INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME MERLUCCIUS Merluccius productus PASTAS DE PESCADO PATE DE POISSON PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE PROTEASAS PROTEASE PROTEASES RHEOLOGICAL PROPERTIES
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