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June 1, 1992Journal of Food Biochemistry

Nondisulfide Covalent Cross-Linking of Myosin Heavy Chain in "Setting" of Alaska Pollock and Atlantic Croaker Surimi

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Authors

GKGanesh KamathTLTyre C. LanierEFE. Allen Foegeding

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Kamath et al. (1992) studied this question.

synapsesocial.com/papers/6a70529d660549caf2c4e699https://doi.org/10.1111/j.1745-4514.1992.tb00443.x
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Reactivity of Muscle Transglutaminase on Carp Myofibrils and Myosin B.1991 · 89 citations
  2. 2Cross-linking reaction of myosin in the fish paste during setting (Suwari).1985 · 91 citations
  3. 3Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity1986 · 70 citations
  4. 4Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting.1987 · 60 citations