Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish ( Chorinemus lysan )

M.I. Hossain; M. Kamal; M.N. Sakib; F.H. Shikha; M. Neazuddin; M.N. Islam

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Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish ( Chorinemus lysan )

机译：贮冰对皇后鱼（Chorinemus lysan）凝胶形成能力，肌原纤维蛋白溶解度和Ca 2 + -ATPase活性的影响

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An investigation was carried out on the quality changes in surimi prepared from ice stored Queen fish ( Chorinemus lysan ) in time interval during 20 days of storage in ice storage condition and the ratio of the fish to ice was maintained 1:1. Mince was p

机译：在贮冰条件下贮藏20天的时间内，对贮冰的皇后鱼（Chorinemus lysan）制备的鱼糜的质量变化进行了研究，鱼与冰的比例保持为1：1。碎肉是p

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《Journal of Biological Sciences》 |2005年第4期|共6页
作者
M.I. Hossain; M. Kamal; M.N. Sakib; F.H. Shikha; M. Neazuddin; M.N. Islam;
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1. Effect of Salt Concentration and Cryoprotectants on Gel-forming Ability of Surimi Prepared from Queen Fish ( Chorinemus lysan ) During Frozen Storage [J] . M. Kamal, M. Ismail Hossain, M.N. Sakib, Pakistan Journal of Biological Sciences . 2005,第6期

机译：盐浓度和低温保护剂对皇后鱼冻存鱼糜中鱼糜凝胶形成能力的影响
2. Effect of Salt Concentration and Cryoprotectants on Gel-forming Ability of Surimi Prepared from Queen Fish ( Chorinemus lysan ) During Frozen Storage [J] . M. Kamal, M. Ismail Hossain, M.N. Sakib, Pakistan Journal of Biological Sciences . 2005,第6期

机译：盐浓度和低温保护剂对皇后鱼冻存鱼糜中鱼糜凝胶形成能力的影响
3. Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability. [J] . Mehta N. K., Elavarasan K., Reddy A. M., Journal of Food Science and Technology . 2014,第4期

机译：冰的贮藏对几种淡水鱼（印度大鲤鱼）蛋白质的功能特性的影响，尤其着重于凝胶形成能力。
4. Photodynamic protein incorporated in conducting polymer and sol-gel matrices: toward smart materials for information storage and processing [C] . Zhongping Chen, Univ. of Massachusetts/Lowell, Lowell, Smart Structures and Materials 1994: Smart Materials . 1994

机译：结合在导电聚合物和溶胶-凝胶基质中的光动力蛋白：用于信息存储和处理的智能材料
5. Effect of ultrastructural disruption and protein dispersion on gel-forming in myofibrillar gels. [D] . Wright, Bradley J. 2007

机译：超微结构破坏和蛋白质分散对肌原纤维凝胶中凝胶形成的影响。
6. Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability [O] . Naresh Kumar Mehta, K. Elavarasan, A. Manjunatha Reddy, 2014

机译：贮冰对几种淡水鱼（印度大鲤鱼）蛋白质功能特性的影响尤其着重于凝胶形成能力
7. Effect of Salt Concentration and Cryoprotectants on Gel-forming Ability of Surimi Prepared from Queen Fish (Chorinemus lysan) During Frozen Storage [O] . M. Kamal ., M. Ismail Hossain ., M.N. Sakib ., 2005

机译：盐浓度和冷冻保护剂对冻土中女王（Chorinemus Lysan）凝胶形成能力的影响

Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish ( Chorinemus lysan )

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