JPS6237950B2 - - Google Patents
Info
- Publication number
- JPS6237950B2 JPS6237950B2 JP54144307A JP14430779A JPS6237950B2 JP S6237950 B2 JPS6237950 B2 JP S6237950B2 JP 54144307 A JP54144307 A JP 54144307A JP 14430779 A JP14430779 A JP 14430779A JP S6237950 B2 JPS6237950 B2 JP S6237950B2
- Authority
- JP
- Japan
- Prior art keywords
- myojelly
- water retention
- salt
- muscle
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 108090000623 proteins and genes Proteins 0.000 claims description 20
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 206010016807 Fluid retention Diseases 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 11
- 210000003205 muscle Anatomy 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 210000001087 myotubule Anatomy 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 3
- 239000007791 liquid phase Substances 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 230000002195 synergetic effect Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 1
- 241000894007 species Species 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000007423 decrease Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 241000238424 Crustacea Species 0.000 description 2
- 241001121816 Metapenaeus joyneri Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14430779A JPS5668357A (en) | 1979-11-09 | 1979-11-09 | Improvement of water retention of muscular fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14430779A JPS5668357A (en) | 1979-11-09 | 1979-11-09 | Improvement of water retention of muscular fiber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5668357A JPS5668357A (en) | 1981-06-09 |
| JPS6237950B2 true JPS6237950B2 (zh) | 1987-08-14 |
Family
ID=15359030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14430779A Granted JPS5668357A (en) | 1979-11-09 | 1979-11-09 | Improvement of water retention of muscular fiber |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5668357A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004001800A2 (en) | 2002-06-19 | 2003-12-31 | Foster-Miller, Inc. | Chip package sealing method |
| KR20210040365A (ko) | 2018-08-06 | 2021-04-13 | 도요 고한 가부시키가이샤 | 압연 접합체 및 그 제조 방법, 및 전자기기용 방열 보강 부재 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ538264A (en) * | 2002-09-24 | 2006-11-30 | Proteus Industries Inc | Food product and process for retaining moisture in cooked food |
| US7160567B2 (en) * | 2002-09-24 | 2007-01-09 | Proteus Industries, Inc. | Process for retaining moisture in cooked food with a peptide |
| JP6509285B2 (ja) * | 2017-07-28 | 2019-05-08 | 健太郎 手塚 | 食肉塊の加工方法 |
-
1979
- 1979-11-09 JP JP14430779A patent/JPS5668357A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004001800A2 (en) | 2002-06-19 | 2003-12-31 | Foster-Miller, Inc. | Chip package sealing method |
| KR20210040365A (ko) | 2018-08-06 | 2021-04-13 | 도요 고한 가부시키가이샤 | 압연 접합체 및 그 제조 방법, 및 전자기기용 방열 보강 부재 |
| US11407202B2 (en) | 2018-08-06 | 2022-08-09 | Toyo Kohan Co., Ltd. | Roll-bonded laminate, method for producing the same, and heat radiation reinforcement member for electronic equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5668357A (en) | 1981-06-09 |
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