Effect of L-Lysine on the Elasticity of Kamaboko Prepared by Setting the Paste of Alaska Pollack

Autor:	Satoshi Kanoh, Eiji Niwa, Dajia Liu
Rok vydání:	1995
Předmět:	Breaking force Chemistry Lysine Myosin Mineralogy Aquatic Science Elasticity (economics) Composite material
Zdroj:	NIPPON SUISAN GAKKAISHI. 61:608-611
ISSN:	1349-998X 0021-5392
DOI:	10.2331/suisan.61.608
Popis:	The effect of L-lysine on the elasticity of kamaboko prepared by setting was examined. The salt-ground paste from Alaska pollack frozen surimi was set at 30°C for 5h or at 40°C for 1h, followed by heating at 85°C for 30 min. The breaking force and strain of the resulting kamaboko were markedly increased by setting at 30°C, but slightly increased by setting at 40°C. The addition of L-lysine to the paste, however, invalidated the effectiveness of the setting on the breaking force and strain and sup-pressed the cross-linking of myosin heavy chain in the muscle proteins.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a80cd3f6cabc48cd27f51f0a1522d0cc https://doi.org/10.2331/suisan.61.608 Zobrazit plný text záznamu