Autolysis of goatfish (Mulloidichthysmartinicus) mince: Characterisation and effect of washing and skin inclusion
- 15 June 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 114 (4), 1339-1344
- https://doi.org/10.1016/j.foodchem.2008.11.014
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenous serine proteinase of crucian carpFood Chemistry, 2006
- Comparative study on proteolysis of two species of bigeye snapper, Priacanthus macracanthus and Priacanthus tayenusJournal of the Science of Food and Agriculture, 2003
- Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar ProteinsJournal of Food Science, 1999
- Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease InhibitorsJournal of Food Science, 1995
- Identification of Proteolytic Activities of Gel-Degrading Factors in Three Lizardfish Species.NIPPON SUISAN GAKKAISHI, 1993
- Control of Muscle Softening and Protease‐Parasite Interactions in Arrowtooth Flounder Atheresthes stomiasJournal of Food Science, 1990
- Diverse distribution of four distinct types of Modori (gel degradation)-inducing preoteinases among fish species.NIPPON SUISAN GAKKAISHI, 1990
- Implication of Muscle Alkaline Proteinase in the Textural Degradation of Fish Meat GelJournal of Food Science, 1985
- Purification and Properties of Carp Muscle Cathepsin DJournal of Food Science, 1982
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970