Setting of actomyosin paste containing few amount of transglutaminase
The setting of actomyosin (AM) pastes from which transglutaminase (TGase) was virtually removed was investigated for various species. The breaking force of most AM pastes was increased by setting at 30°C for 2.5 or 5.0h. This increment was most notable in the order of red barracuda, Hobo gurnard, cu...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1993/12/25, Vol.59(12), pp.2043-2046 |
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| container_title | NIPPON SUISAN GAKKAISHI |
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| creator | Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources) Suzumura, T Akm Nowsad, A Kanoh, S |
| description | The setting of actomyosin (AM) pastes from which transglutaminase (TGase) was virtually removed was investigated for various species. The breaking force of most AM pastes was increased by setting at 30°C for 2.5 or 5.0h. This increment was most notable in the order of red barracuda, Hobo gurnard, cutlass fish>yellowfin tuna>sardine, bottom threadfin-bream, Spanish mackerel>stingray, bluefin tuna, grey mullet, puffer, carp, common mackerel, saury pike, black scraper, dolphin fish, red bulleye>chicken, pork, and beef. The correlation coefficient was 0.36 between the breaking force of the set gel formed after 2.5h and TGase activity (0.00-0.04nmol/mg), and 0.34 for the gel formed after 5.0h. This suggests that even AM from which the TGase has been removed still holds species-specificity for the setting ability, or in other words, that this ability is an inherent property of the AM itself from each species. |
| doi_str_mv | 10.2331/suisan.59.2043 |
| format | Article |
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(Mie Univ., Tsu (Japan). Faculty of Bioresources) ; Suzumura, T ; Akm Nowsad, A ; Kanoh, S</creator><creatorcontrib>Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources) ; Suzumura, T ; Akm Nowsad, A ; Kanoh, S</creatorcontrib><description>The setting of actomyosin (AM) pastes from which transglutaminase (TGase) was virtually removed was investigated for various species. The breaking force of most AM pastes was increased by setting at 30°C for 2.5 or 5.0h. This increment was most notable in the order of red barracuda, Hobo gurnard, cutlass fish>yellowfin tuna>sardine, bottom threadfin-bream, Spanish mackerel>stingray, bluefin tuna, grey mullet, puffer, carp, common mackerel, saury pike, black scraper, dolphin fish, red bulleye>chicken, pork, and beef. The correlation coefficient was 0.36 between the breaking force of the set gel formed after 2.5h and TGase activity (0.00-0.04nmol/mg), and 0.34 for the gel formed after 5.0h. This suggests that even AM from which the TGase has been removed still holds species-specificity for the setting ability, or in other words, that this ability is an inherent property of the AM itself from each species.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.59.2043</identifier><identifier>CODEN: NSUGAF</identifier><language>eng</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>Biological and medical sciences ; ELABORACION DEL PESCADO ; Fish and seafood industries ; FISH PROCESSING ; Food industries ; Fundamental and applied biological sciences. Psychology ; GLOBULINAS ; GLOBULINE ; GLOBULINS ; GLUTAMINA ; GLUTAMINE ; MEAT PASTES ; PASTAS DE CARNE ; PATE DE VIANDE ; TRAITEMENT DU POISSON ; TRANSFERASAS ; TRANSFERASE ; TRANSFERASES</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1993/12/25, Vol.59(12), pp.2043-2046</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1994 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1993</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c452t-f8e9007b0459f85cfe26379094dcb92a36ae0fe9e4f922e585492a10a015fde53</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,1877,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4045216$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources)</creatorcontrib><creatorcontrib>Suzumura, T</creatorcontrib><creatorcontrib>Akm Nowsad, A</creatorcontrib><creatorcontrib>Kanoh, S</creatorcontrib><title>Setting of actomyosin paste containing few amount of transglutaminase</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>The setting of actomyosin (AM) pastes from which transglutaminase (TGase) was virtually removed was investigated for various species. The breaking force of most AM pastes was increased by setting at 30°C for 2.5 or 5.0h. This increment was most notable in the order of red barracuda, Hobo gurnard, cutlass fish>yellowfin tuna>sardine, bottom threadfin-bream, Spanish mackerel>stingray, bluefin tuna, grey mullet, puffer, carp, common mackerel, saury pike, black scraper, dolphin fish, red bulleye>chicken, pork, and beef. The correlation coefficient was 0.36 between the breaking force of the set gel formed after 2.5h and TGase activity (0.00-0.04nmol/mg), and 0.34 for the gel formed after 5.0h. This suggests that even AM from which the TGase has been removed still holds species-specificity for the setting ability, or in other words, that this ability is an inherent property of the AM itself from each species.</description><subject>Biological and medical sciences</subject><subject>ELABORACION DEL PESCADO</subject><subject>Fish and seafood industries</subject><subject>FISH PROCESSING</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLOBULINAS</subject><subject>GLOBULINE</subject><subject>GLOBULINS</subject><subject>GLUTAMINA</subject><subject>GLUTAMINE</subject><subject>MEAT PASTES</subject><subject>PASTAS DE CARNE</subject><subject>PATE DE VIANDE</subject><subject>TRAITEMENT DU POISSON</subject><subject>TRANSFERASAS</subject><subject>TRANSFERASE</subject><subject>TRANSFERASES</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNpdkM9rFDEUx4NYcK1ePXgaULzNNj9nJkcp1VYKLajgLbymL2uWmWRNMkj_ezPMdg9eEsj7vM_L-xLyjtEtF4Jd5NlnCFult5xK8YJsmJC61Xr49ZJsKOWsVULzV-R1zntKRS8GsSFX37EUH3ZNdA3YEqenmH1oDpALNjaGAj4sZYd_G5jiHMpClgQh78a5wOQDZHxDzhyMGd8e73Py88vVj8vr9vbu683l59vWSsVL6wbUlPYPVCrtBmUd8k70mmr5aB80B9EBUocapdOcoxqUrK-MAmXKPaIS5-TT6j2k-GfGXMzks8VxhIBxzoZ1g6qLdRX88B-4j3MK9W-GyV6xrqecVmq7UjbFnBM6c0h-gvRkGDVLpmbN1Chtlkxrw8ejFrKF0dUYrM-nLlkX42yZfrNi-1xgh6c6pOLtiEcr04IvZvZ8LiNOjP0NyWCorvery0E0sEt13Ld7rWinmBL_ANaamcg</recordid><startdate>19931201</startdate><enddate>19931201</enddate><creator>Niwa, E. 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Psychology</topic><topic>GLOBULINAS</topic><topic>GLOBULINE</topic><topic>GLOBULINS</topic><topic>GLUTAMINA</topic><topic>GLUTAMINE</topic><topic>MEAT PASTES</topic><topic>PASTAS DE CARNE</topic><topic>PATE DE VIANDE</topic><topic>TRAITEMENT DU POISSON</topic><topic>TRANSFERASAS</topic><topic>TRANSFERASE</topic><topic>TRANSFERASES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources)</creatorcontrib><creatorcontrib>Suzumura, T</creatorcontrib><creatorcontrib>Akm Nowsad, A</creatorcontrib><creatorcontrib>Kanoh, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources)</au><au>Suzumura, T</au><au>Akm Nowsad, A</au><au>Kanoh, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Setting of actomyosin paste containing few amount of transglutaminase</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1993-12-01</date><risdate>1993</risdate><volume>59</volume><issue>12</issue><spage>2043</spage><epage>2046</epage><pages>2043-2046</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>The setting of actomyosin (AM) pastes from which transglutaminase (TGase) was virtually removed was investigated for various species. The breaking force of most AM pastes was increased by setting at 30°C for 2.5 or 5.0h. This increment was most notable in the order of red barracuda, Hobo gurnard, cutlass fish>yellowfin tuna>sardine, bottom threadfin-bream, Spanish mackerel>stingray, bluefin tuna, grey mullet, puffer, carp, common mackerel, saury pike, black scraper, dolphin fish, red bulleye>chicken, pork, and beef. The correlation coefficient was 0.36 between the breaking force of the set gel formed after 2.5h and TGase activity (0.00-0.04nmol/mg), and 0.34 for the gel formed after 5.0h. This suggests that even AM from which the TGase has been removed still holds species-specificity for the setting ability, or in other words, that this ability is an inherent property of the AM itself from each species.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.59.2043</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| source | J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | Biological and medical sciences ELABORACION DEL PESCADO Fish and seafood industries FISH PROCESSING Food industries Fundamental and applied biological sciences. Psychology GLOBULINAS GLOBULINE GLOBULINS GLUTAMINA GLUTAMINE MEAT PASTES PASTAS DE CARNE PATE DE VIANDE TRAITEMENT DU POISSON TRANSFERASAS TRANSFERASE TRANSFERASES |
| title | Setting of actomyosin paste containing few amount of transglutaminase |
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