Výsledky vyhledávání - "Nobuhiko Ueki"

Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu

Autor: Jianrong Wan, Yuri Kominami, Hiroki Nakakubo, Hideki Ushio, Ryoko Nakamizo, Nobuhiko Ueki, Shugo Watabe, Yoko Matsuoka

Publikováno v: Journal of Agricultural and Food Chemistry. 68:12683-12691

Surimi gel is a commonly found gelled product in Japan. Disintegration of the surimi gel is mainly caused by proteolytic degradation of the myosin heavy chain (MHC) under an inappropriate heating process. Many studies have reported the decrease in MH

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1a7db8b9894e57dcf13573dc4750781
https://doi.org/10.1021/acs.jafc.0c04427

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Quality improvement of thermally induced surimi gels by extensive washing for dressed white croaker to remove contamination by body surface mucus proteases

Autor: Yoko Matsuoka, Nobuhiko Ueki, Shugo Watabe, Jianrong Wan

Publikováno v: Fisheries Science. 85:883-893

Body surface mucus was scraped off from white croaker Pennahia argentata after washing with two different procedures, suspended in cold water and filtered through a filter paper. The filtrate thus obtained was lyophilized and defined as the fish body

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e9a4fa7dc3c5c6491fc5b1685f39eb1c
https://doi.org/10.1007/s12562-019-01335-x

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The effects of endogenous proteases within abdominal muscle parts on the rheological properties of thermally induced gels from white croaker (Pennahia argentata)

Autor: Shugo Watabe, Jianrong Wan, Yoko Matsuoka, Nobuhiko Ueki

Publikováno v: Food Chemistry. 268:498-503

Three types of material meats were prepared from a so-called normal muscle part of white croaker (Pennahia argentata) containing 0, 4.2 and 8.4% of an abdominal muscle part. Thermally induced gels were then prepared from these materials by pre-heatin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb803cb67bdfe9e4976020d6b6db104
https://doi.org/10.1016/j.foodchem.2018.06.080

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Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish

Autor: Yuri, Kominami, Hiroki, Nakakubo, Ryoko, Nakamizo, Yoko, Matsuoka, Nobuhiko, Ueki, Jianrong, Wan, Shugo, Watabe, Hideki, Ushio

Publikováno v: Journal of agricultural and food chemistry. 68(45)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::c042796d6289cca77ad2faffc6edfe00
https://pubmed.ncbi.nlm.nih.gov/33112604

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Deterioration of white croaker (Pennahia argentata) meat thermally-induced gel products caused by proteolytic enzymes in the contaminated intestine and kidney

Autor: Jianrong Wan, Shugo Watabe, Nobuhiko Ueki

Publikováno v: Food Chemistry. 199:416-422

Thermally-induced gels were made from white croaker (Pennahia argentata) meat in the presence of its organ extracts by pre-heating at 40 and 65°C for 20 min and subsequent heating at 85°C for 20 min. The breaking strength of the gels decreased with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63a9153f4a5929d67b368b68ad79bec0
https://doi.org/10.1016/j.foodchem.2015.12.006

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