myosin denaturation
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The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage

2020 ◽  
Vol 86 (6) ◽  
pp. 1111-1120
Author(s):  
Xinru Fan ◽  
Kunihiko Konno ◽  
Xiaoyu Lin ◽  
Xilaing Yu ◽  
Yuxuan Liu ◽  
...  
Keyword(s):  
Paralichthys Olivaceus ◽  
Frozen Storage ◽  
Myosin Denaturation

Preceding actin denaturation accelerates myosin denaturation in tilapia myofibrils in frozen storage

2016 ◽  
Vol 82 (5) ◽  
pp. 843-850 ◽  
Author(s):  
Wichulada Thavaroj ◽  
Mari Sakamoto ◽  
Yoshiko Konno ◽  
Kunihiko Konno
Keyword(s):  
Frozen Storage ◽  
Myosin Denaturation

Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage

2016 ◽  
Vol 40 (2) ◽  
pp. e12404 ◽  
Author(s):  
Weili Rao ◽  
Xin Li ◽  
Zhenyu Wang ◽  
Yang Yang ◽  
Yalin Qu ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Dense Phase ◽  
Gel Properties ◽  
Myosin Denaturation

scholarly journals Ⅳ-2. Methods to evaluate myosin denaturation

2016 ◽  
Vol 82 (6) ◽  
pp. 961-961
Author(s):  
KUNIHIKO KONNO
Keyword(s):  
Myosin Denaturation

Myosin denaturation in “Burnt” Bluefin tuna meat

2014 ◽  
Vol 80 (2) ◽  
pp. 381-388 ◽  
Author(s):  
Yoshiko Konno ◽  
Kunihiko Konno
Keyword(s):  
Bluefin Tuna ◽  
Myosin Denaturation

scholarly journals Myosin denaturation in heated myofibrils of scallop adductor muscle

2012 ◽  
Vol 79 (1) ◽  
pp. 149-155
Author(s):  
Aiko Satoh ◽  
Yasunori Kinoshita ◽  
Kunihiko Konno
Keyword(s):  
Adductor Muscle ◽  
Myosin Denaturation

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

2007 ◽  
Vol 73 (4) ◽  
pp. 931-939 ◽  
Author(s):  
Takashi OKAYAMA ◽  
Tooru OOIZUMI ◽  
Yoshiaki AKAHANE ◽  
Sei-Ichi KITAKAMI ◽  
Yo-Ichi ABE ◽  
...  
Keyword(s):  
Physical Properties ◽  
Walleye Pollack ◽  
Myosin Denaturation
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