Výsledky vyhledávání - "Hisanori Nozawa"

Effects of low-temperature preservation of Japanese scallop adductor muscle on rigor mortis

Autor: Takuma Imamura, Hisanori Nozawa, Tadaaki Takeda, Masaki Akino

Publikováno v: NIPPON SUISAN GAKKAISHI. 76:946-952

生鮮ホタテガイ貝柱の硬化遅延技術の開発を企図し，蓄養によるホタテガイ個体のエネルギー回復が脱殻後の生鮮貝柱保存中の硬化発生に与える影響を調べるとともに，エネルギー回復�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cc2ad10c7fbb6392b67b844a5a42bd8c
https://doi.org/10.2331/suisan.76.946

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Identification of the glutamine residue that may be involved in the transglutaminase-mediated intramolecular crosslinking of carp and walleye pollack myosin

Autor: Hisanori Nozawa, Mai Ezou

Publikováno v: Fisheries Science. 75:1445-1452

In order to elucidate the molecular mechanism of transglutaminase-mediated myosin crosslinking, a fluorescent monodansylcadaverine (MDC) was incorporated into carp Cyprinus carpio myosin and the reactive Gln residues were analyzed by cyanogen bromide

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::949be8e1b470494842fcc050973696cd
https://doi.org/10.1007/s12562-009-0165-2

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Thermally induced gelation of paramyosin from scallop adductor muscle

Autor: Hisanori Nozawa, Nobuo Seki, Meiko Kimura, Naoko Fukuda, Michiko Fujiura

Publikováno v: Fisheries Science. 72:1261-1268

Thermally induced gelation of paramyosin from scallop smooth adductor muscle was investigated by dynamic rheological measurements under various conditions. The paramyosin thermal gel was produced at pH 6.5 and 7.2 at temperatures above 30°C through

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fe1bddb6de4d598670e6caf2b3f70b5f
https://doi.org/10.1111/j.1444-2906.2006.01284.x

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Effects of microbial growth on the preservation of scallop muscle in a vital state

Autor: Hisanori Nozawa, Nobuo Seki, Meiko Kimura, Ken-ichi Kaneko, Masataka Satomi

Publikováno v: Fisheries Science. 71:1167-1173

Adductor muscles dissected from live scallop Patinopecten yessoensis were stored in oxygenated artificial sea water. The initial muscle adenosine triphosphate (ATP) level, approximately 7.5 μmol/g, remained longer at 5°C than at either 0 or 10°C.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cb8c36d7e2334f118e6071cc362b292c
https://doi.org/10.1111/j.1444-2906.2005.01077.x

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Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste

Autor: Hisanori Nozawa, Soon-Yeong Cho, Shin-Ho Park, Nobuo Seki, Meiko Kimura

Publikováno v: Fisheries Science. 71:896-903

The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential crosslinking of myosin heavy chains through a two-step heating process tha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc73de80aa75488f987bf83e2cc0ab60
https://doi.org/10.1111/j.1444-2906.2005.01043.x

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Preservation of Scallop Adductor Muscle in Oxygenated Artificial Seawater

Autor: D. Ishikawa, T. Niki, Hisanori Nozawa, Meiko Kimura, Nobuo Seki

Publikováno v: Journal of Food Science. 69:FCT262-FCT267

Adductor muscles dissected from live scallops (Patinopecten yessoensis) were preserved in artificial seawater containing various concentrations of dissolved oxygen at 5°C. The period over that the initial ATP level was maintained decreased with a de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5de59e31572374a8bab75deb343b19d6
https://doi.org/10.1111/j.1365-2621.2004.tb06326.x

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Thermal gelation of salted paste from scallop striated adductor muscle

Autor: Wakako Yoshida, Meiko Kimura, Hisanori Nozawa, Nobuo Seki, Michiko Fujiura, Osamu Kunimi

Publikováno v: Fisheries Science. 69:1017-1025

Salted muscle paste containing 60–100 mg protein/g paste and 0.5 M NaCl at pH 7.0 was prepared from fresh scallop striated adductor muscle and its heat-induced gelling characteristics were examined in order to produce invertebrate kamaboko-like foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f43597c16ed4d9d9bf9ccbf6e9db427
https://doi.org/10.1046/j.1444-2906.2003.00721.x

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