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Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products

Food Science and Technology Research, 2017, Vol.23(1), pp.9-21

Konno, Kunihiko

2017

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Below-zero storage of fish to suppress loss of freshness

Fisheries science, 2019-05, Vol.85 (3), p.601-609

2019

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Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

International journal of food science & technology, 2023-02, Vol.58 (2), p.701-711

2023

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

Fisheries science, 2020-11, Vol.86 (6), p.1111-1120

2020

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Myosin denaturation in “Burnt” Bluefin tuna meat

Fisheries science, 2014-03, Vol.80 (2), p.381-388

2014

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Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp ( Cyprinus carpio)

Food chemistry, 2010-10, Vol.122 (4), p.997-1002

2010

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

Fisheries science, 2016-09, Vol.82 (5), p.843-850

2016

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2．インピーダンス法を利用した鮮度評価

日本水産学会誌, 2022/09/15, Vol.88(5), pp.418-418

2022

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Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis

Food science & nutrition, 2021-01, Vol.9 (1), p.154-163

2021

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The effect of the subunit composition on the thermostability of collagens from the scales of freshwater fish

Food chemistry, 2012-11, Vol.135 (1), p.127-132

2012

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Myosin and actin denaturation in frozen stored kuruma prawn Marsupenaeus japonicus myofibrils

Fisheries science, 2013-03, Vol.79 (2), p.341-347

2013

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quick loss of myosin cross-linking ability of Arabesque greenling dorsal muscle during its refrigerated storage

Fisheries science, 2015-11, Vol.81 (6), p.1169-1176

2015

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Characterization of Myosin Subfragment-1 of Summer and Winter Silver Carp (Hypophthalmichthys molitrix) Muscle

Journal of food science, 2012-09, Vol.77 (9), p.C914-C920

2012

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Structural Stability of Myosin Rod from Silver Carp as Affected by Season

Journal of food science, 2011-06, Vol.76 (5), p.C686-C693

2011

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Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

Journal of food science, 2009, Vol.74 (1), p.C17-C24

2009

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ATP depletion inhibits retraction of chromatophores induced by GABA in cephalopod Todarodes pacificus

Fisheries science, 2013-07, Vol.79 (4), p.605-610

2013

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Thermal denaturation profiles of catfish and tilapia myofibrils as affected by pH for heating

Fisheries science, 2012-03, Vol.78 (2), p.431-439

2012

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IV-2. Methods to evaluate myosin denaturation

Nippon Suisan Gakkaishi, 2016-11, Vol.82 (6)

Konno, Kunihiko

2016

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Development of simplified method for extracting ATP-related compounds from fish meat

NIPPON SUISAN GAKKAISHI, 2013, Vol.79(2), pp.219-225

2013

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Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

Food research international, 2021-05, Vol.143, p.110229-110229, Article 110229

2021

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Stabilizing effect of Ca2+ on myosin and myofibrils of squid mantle muscle as affected by heating conditions

Fisheries science, 2011-05, Vol.77 (3), p.425-430

2011

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Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

Journal of texture studies, 2017-02, Vol.48 (1), p.47-56

2017

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Myosin denaturation in heated myofibrils of scallop adductor muscle

Fisheries science, 2013, Vol.79 (1), p.149-155

2013

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2. Methods to evaluate myosin denaturation

NIPPON SUISAN GAKKAISHI, 2016, Vol.82(6), pp.961-961

KONNO, KUNIHIKO

2016

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2. Methods to evaluate myosin denaturation

Nippon Suisan Gakkaishi, 2016, Vol.82 (6), p.961-961

KONNO, KUNIHIKO

2016

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Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products

Below-zero storage of fish to suppress loss of freshness

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

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

Myosin denaturation in “Burnt” Bluefin tuna meat

Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp ( Cyprinus carpio)

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

2．インピーダンス法を利用した鮮度評価

Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis

The effect of the subunit composition on the thermostability of collagens from the scales of freshwater fish

Myosin and actin denaturation in frozen stored kuruma prawn Marsupenaeus japonicus myofibrils

quick loss of myosin cross-linking ability of Arabesque greenling dorsal muscle during its refrigerated storage

Characterization of Myosin Subfragment-1 of Summer and Winter Silver Carp (Hypophthalmichthys molitrix) Muscle

Structural Stability of Myosin Rod from Silver Carp as Affected by Season

Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

ATP depletion inhibits retraction of chromatophores induced by GABA in cephalopod Todarodes pacificus

Thermal denaturation profiles of catfish and tilapia myofibrils as affected by pH for heating

IV-2. Methods to evaluate myosin denaturation

Development of simplified method for extracting ATP-related compounds from fish meat

Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

Stabilizing effect of Ca2+ on myosin and myofibrils of squid mantle muscle as affected by heating conditions

Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

Myosin denaturation in heated myofibrils of scallop adductor muscle

2. Methods to evaluate myosin denaturation

2. Methods to evaluate myosin denaturation

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