다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Journal of fisheries science and technology, v.8 no.1, 2005년, pp.10 - 16
Kong Chang Suk (Department of Food Science and Nutrition, Pusan National University) , Park Kun Young (Department of Food Science and Nutrition, Pusan National University)
AI-Helper
Conditions for sufficient and rapid distribution of a cryoprotectant (sorbitol solution) into intact fish muscle (Oncorhynchus mykiss) were studied as changing in the residual Ca2+ ATPase activity during freeze/thaw cycling. Chunks of the fish muscle were immersed in 4 concentrations of sorbitol sol...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Arakawa, T. and S.N. Timasheff. 1982. Stabilization of protein structure by sugars. Biochemistry, 21, 6536-6544
Back, J.F., D. Oakenfull and M.B. Smith. 1979. Increased thermal stability of proteins in the presence of sugars and polyols. Biochemistry, 18, 5191-5196
Bolin. H.R., C.C. Huxsoll, R. Jackson and K.C. Ng. 1983. Effect of osmotic agents and concentration on fruit quality. J. Food Sci., 48, 202-205
Carpenter, J.F. and J.H. Crowe. 1988. The mechanism of cryoprotection of proteins by solutes. Cryobiology, 25, 244-255
Carvajal, P.A., G.A. MacDonald and T.C. Lanier. 1999. Cryostabilization mechanism of fish muscle proteins by maltodextrins. Cryobiology, 38, 16-26
Connell, J.J. 1961. The relative stabilities of the skeletal muscle myosins of some animals. Biochem. J., 80, 503-509
Fiskke, C.H. and Y. Subbarow. 1925. The colorimetric determination of phosphorus. J. Biol. Chem., 66, 375-400
Franks. F., J.R. Ravenhill and D.S. Reid. 1972. Thermodynamic studies of dilute aqueous solutions of cyclic ethers and simple carbohydrates. J. Sol. Chem., 1, 3
Fukuda, Y., Z. Tarakita and K. Arai. 1984. Effect of freshness of chub mackerel on the freeze denaturation of myofibrillar protein. Bull. Jap. Soc. Sci. Fish., 50, 845-852
Haard, N.F.1992. Biochemical reactions in fish muscle during frozen storage. In: Seafood Science and Technology. Bligh, E.G., ed. Fishing New Books, Oxford, pp. 176-209
Hashimoto, A., A. Kobayashi and K. Arai. 1982. Thermostability of fish myofibrillar Ca-ATPase and adaptation to environmental temperature. Bull. Jap. Soc. Sci. Fish., 48, 671-684
Kawashima, T., K. Arai and T. Saito. 1973. Studies on muscular proteins of fish-IX. An attempt on quantitative determination of actomyosin in frozen 'surimi' from Alaska pollack. Bull. Jap. Soc. Sci. Fish., 39, 207-214
Lee, J.C. and S.N. Timasheff. 1981. The stabilization of proteins by sucrose. J. Biol. Chem., 256, 7193-7201
MacDonard, G.A., N.D.C. Wilson and T.C. Lanier. 1990. Stabilized mince: an alternative to the traditional surimi process. In: Chilling and Freezing of New Fish Products. Intl, Inst. Refrig., 69-76
MacDonard, G.A. and T.C. Lanier. 1994. Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts. J. Food Sci., 59, 101-105
MacDonald, G.A., T.C. Lanier, H.E. Swaisgood and D.D. Hamann. 1996. Mechnism for stabilization of fish actomyosin by sodium lactate. J. Agr. Food Chem., 44, 106-112
Matsumoto, J.J. 1979. Denaturation of fish muscle proteins during frozen storage. In: Proteins at Low Temperature, Fennema, O., ed. American Chemical Society, Washington DC, pp. 206-224
Matsumoto, J.J. and S. Noguchi. 1992. Cryostabilization of protein in Surimi. In: Surimi Technology, Lanier, T.C. and C.M. Lee, cds. Marcel Dekker, Inc., New York, pp. 357-388
Niwa, E. 1992. The chemistry of surimi gelation. In: Surimi Technology, Lanier, T.C. and C.M. Lee, eds. Marcel Dekker, Inc., New York, pp. 389-428
Noguchi, S. and J.J. Matsmoto. 1970. Studies on the control of the denaturation of the fish muscle proteins during frozen storage. I. Preventive effect of Na-glutamate. Bull. Jap. Soc. Sci. Fish., 36, 1078-1087
Noguchi, S. 1974. The control of denaturation of fish muscle proteins during frozen storage. Ph.D. Thesis, Sophia University, Tokyo, Japan, pp. 138
Noguchi, S. and J.J. Matsumoto. 1975. Studies on the control of the denaturation of the fish muscle proteins during frozen storage. IV. Preventive effect of carboxylic acids. Bull. Jap. Soc. Sci. Fish., 41, 329-335
Okada, M. 1992. History of surimi technology in Japan. In: Surimi Technology, Lanier, T.C. and C.M. Lee, eds. Marcel Dekkar, Inc., New York, Dekker, New York, pp. 3-22
Park, J.W., T.C. Lanier and D.P. Green. 1988. Cryoprotective effects of sugars, polyols, and/or phosphates on Alaska pollock surimi. J. Food Sci., 53, 1-3
Rastogi, N.K., A. Angersbach and D. Knorr. 2000. Evaluation of mass transfer mechanisms during osmostic trearment of plant materials. J. Food Sci., 65, 1016-1019
Salvatori, D., A. Andres, A. Albors, A. Chiralt and P. Fito. 1998. Structural and compositional profiles in osmotically dehydrated apple. J. Food Sci., 63, 606-610
Sych, J., C. Lacroix, L.T. Adambounou and F. Castigne. 1991a. The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod. Int. J. Food Sci. Technol., 26, 185-197
Sych, J., C. Lacroix and M. Carrier. 1991b. Determination of optimal level of lactitol for surimi. J. Food Sci., 56, 285-290
Tait, M.J., A. Suggett, F. Franks, S. Ablett and P.A. Quickenden. 1972. Hydration of monosaccharides: a study by dielectric and nuclear magnetic relaxation. J. Sol. Chem., 1, 131-151
Uedeira, H. 1980. The effect of sugars on the thermal denaturation of lysozyme. Bull. Chem. Soc. Jap., 532, 2451-2455
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.