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H. Su, T. Lin, T. Lanier (1981)
Investigation into Potential Sources of Heat-Stable Alkaline Protease in Mechanically Separated Atlantic Croaker (Micropogon undulatus)Journal of Food Science, 46
C. Cheng, D. Hamann, N. Webb (1979)
EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTUREJournal of Food Science, 44
T. Lanier, T. Lin, D. Hamann, F. Thomas (1981)
Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed GelsJournal of Food Science, 46
J. Deng (1981)
Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture QualityJournal of Food Science, 46
T. Lin, T. Lanier (1980)
PROPERTIES OF AN ALKALINE PROTEASE FROM THE SKELETAL MUSCLE OF ATLANTIC CROAKER1Journal of Food Biochemistry, 4
ABSTRACT A highly active protease exists in squid muscle. After comminution the muscle can autolyze to such a degree that its rheological properties show extensive change, SDS gel electrophoresis showed that this change is concomitant with progressive myosin degradation but Differential Scanning Calorimetry of autolyzed cornminutes showed no change in the characteristic thermal transitions relative to a control sample. Similarly sensory assessment of a cooked autolyzed comminute did not reflect the extent of change exhibited in the raw state. This preliminary evidence suggests that proteolysis of a raw muscle comminute need not affect its sensory properties.
Journal of Food Science – Wiley
Published: Jan 1, 1984
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