Effect of protein hydrolysate of pearl oyster [Pinctada fucata] meat on the state of water and denaturation of fish myofibrils during dehydration

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Bibliographic Details
Published inNippon Suisan Gakkaishi Vol. 63; no. 3
Main Authors Darmanto. (Nagasaki Univ. (Japan)), Ichikawa, H, Iwamoto, M, Abe, N, Nishimura, S, Goto, S, Nozaki, Y
Format Journal Article
LanguageJapanese
Published 1997
Subjects
BIVALVIA
DENATURATION
DESNATURALIZACION
DRYING
FIBRAS MUSCULARES
FIBRE MUSCULAIRE
FISH
HYDROLYSAT DE PROTEINES
HYDROLYZED PROTEINS
MUSCLE FIBRES
PESCADO
POISSON (ALIMENT)
PROTEINAS HIDROLIZADAS
SECADO
SECHAGE
Online AccessGet full text
ISSN0021-5392
1349-998X
DOI10.2331/suisan.63.378

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Author Iwamoto, M
Nozaki, Y
Darmanto. (Nagasaki Univ. (Japan))
Goto, S
Abe, N
Ichikawa, H
Nishimura, S
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SubjectTerms BIVALVIA
DENATURATION
DESNATURALIZACION
DRYING
FIBRAS MUSCULARES
FIBRE MUSCULAIRE
FISH
HYDROLYSAT DE PROTEINES
HYDROLYZED PROTEINS
MUSCLE FIBRES
PESCADO
POISSON (ALIMENT)
PROTEINAS HIDROLIZADAS
SECADO
SECHAGE
Title Effect of protein hydrolysate of pearl oyster [Pinctada fucata] meat on the state of water and denaturation of fish myofibrils during dehydration
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