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- W2327699817 startingPage "929" @default.
- W2327699817 abstract "To investigate the effect of sarcoplasmic proteins (Sp-P) on the gel-formation of fish meet, the jelly strength of washed meat gel was compared with that of non-washed gel on the bases of both myofibril content and water content. For the same water content, the strength of washed meat gel was 5 times higher than that of non-washed, while for the same myofibril content, the latter was 1.5 times higher than the former. This result indicated that Sp-P does not interfere with gel-formation of myofibrillar proteins, but positively contributes to it. This conclusion was confirmed from the fact that native Sp-P showed a stronger enhancing effect on the jelly strength of myofibril gel than did heat-denatured Sp-P." @default.
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- W2327699817 date "1990-01-01" @default.
- W2327699817 modified "2023-10-10" @default.
- W2327699817 title "Contribution of sarcoplasmic proteins to gel formation of fish meat." @default.
- W2327699817 doi "https://doi.org/10.2331/suisan.56.929" @default.
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