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水産食品の製造と魚介類のプロテイナーゼ
https://kindai.repo.nii.ac.jp/records/4861
https://kindai.repo.nii.ac.jp/records/4861c6f25925-e825-49a7-9116-7c564d5be91f
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00064044-20000331-0079.pdf (2.7 MB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2008-01-29 | |||||||||
| タイトル | ||||||||||
| タイトル | 水産食品の製造と魚介類のプロテイナーゼ | |||||||||
| その他（別言語等）のタイトル | ||||||||||
| その他のタイトル | Manufacture of aquatic foods and proteinases of fish and shellfish | |||||||||
| 著者 |
牧之段, 保夫
× 牧之段, 保夫
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| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 著者(英) | ||||||||||
| 言語 | en | |||||||||
| 値 | Makinodan, Yasuo | |||||||||
| 著者 所属 | ||||||||||
| 値 | 近畿大学農学部水産学科 | |||||||||
| 著者所属(翻訳) | ||||||||||
| 値 | Department of Fisheries, Faculty of Agriculture, Kinki University | |||||||||
| 版 | ||||||||||
| 出版タイプ | NA | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||||||
| 出版者 名前 | ||||||||||
| 出版者 | 近畿大学農学部 | |||||||||
| 書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 33, p. 79-88, 発行日 2000-01-01 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 04538889 | |||||||||
| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | There are various kinds of proteinases in tissues, including muscle tissues, of fish and shellfish. As proteinases in the tissues of fish and shellfish, cathepsins B, D, and L, and heat-stable alkaline proteinase (HAP) and the like are known. These proteinases are essential factors in the metabolism of the tissue proteins of living fish and shellfish. On the other hand, when fish and shellfish are used as food, they are generally dead. Even after death, however, proteinases (and others) in tissues remain active, and they participate in the hydrolysis of tissue proteins during the food processing of fish and shellfish. This article deals with the connection of tissue proteinases with the texture of kamaboko (heated fish meat paste), funa-zushi (crucian carp salted and ripened with boiled rice), and ika-shiokara (squid mantle muscle salted and ripened with squid liver) among various aquatic foods, and shows that HAP in kamaboko, cathepsin D in funa-zushi, and cathepsin L in ika-shiokara participate in the textural change of meat paste gel or meat during processing. | |||||||||
| 内容記述 | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | 記事区分：資料 | |||||||||
| サムネイル |
AN00064044-20000331-0079.jpeg |
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| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
