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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46546

Title: Inhibition of Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L‐kininogen
Authors: J.‐J. Lee
S.‐S. Tzeng
J. Wu
S.‐T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: surimi gel degradation
surimi plasma
Date: 2000
Issue Date: 2018-05-23T03:25:07Z
Publisher: Journal of Food Science
Abstract: Abstract: Use of purified L‐kininogen to prevent actomyosin (AM) degradation by cathepsins, and pig plasma proteins to reduce mackerel modori were investigated. Myosin heavy chain (MHC) degradation in AM containing various cathepsins was significantly inhibited by purified L‐kininogen. The texture of mackerel gel increased to 2‐fold and 1.7‐fold in breaking force (g) and deformation (cm) separately after adding 1% pig plasma protein. SDSPAGE showed that degradation of MHC in mackerel surimi was significantly reduced after 1% pig plasma protein addition at several temperatures. It suggested that the pig plasma protein containing L‐kininogen could effectively reduce the modori phenomenon of mackerel surimi during processing.
Relation: 65(7) pp.1124-1129
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46546
Appears in Collections:[食品科學系] 期刊論文

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