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Non-binding
Property of Cathepsin L to Myosin
Yaqin Hu, Katsuji Morioka, Yoshiaki Itoh
Food Chemistry, 106 (2), 741-744 ,2008.
Effect of washing conditions on the removal of lipid
from the fatty fish escolar (Lepidocybium flavobrunneum) meat
Janista Pattaravivat, Katsuji Morioka, Miyuki Shirosaki, Yoshiaki Itoh
Journal of Biological
Sciences, 8 (1), 34-42, 2008.
Actomyosin non-binding cathepsin L in walleye pollack
surimi
Yaqin Hu, Katsuji Morioka, Yoshiaki Itoh
Journal of Food Biochemistry, 32,
143-152, 2008.
Effect of meat-bleaching and the dilution-precipitation
procedures on the removal of cathepsin L-lile activity in the actomyosin from
various fish species
Yaqin Hu, Katsuji Morioka, Yoshiaki Itoh
Fisheries Science, 74,
693-695, 2008.
Distribution of cathrpsin B, L, H and trypsin-like
proteases in natural actomyosin from washed meat of various fishes
Yaqin Hu, Katsuji Morioka, Yoshiaki Itoh
Fisheries Science, 74, 696-698, 2008.
五十川章子，山岡耕作，森岡克司
清水さばの脂質含量と生態形質の関係に関する季節変動―旬の解明の一考察
日水誌,74(2),207-212,2008.
Replacement of dietary fish oil with increasing levels
of oil in young yellowtai Seriola quinqueradiata: effect on growth performance and fatty acid composition and prevention
of dark muscle discoloration during refrigerated storage
Ayumoi Seno-o, Fumiaki Takakuwa, Tomomi Hashiguchi,
Katsuji Morioka, Toshiro Masumoto, and Haruhisa Fuada
Fisheries Science (in
press).
Temperature dependency in gel forming characteristic of
washed meat from underutilized fatty fish escolar (Lepidocybium flavobrunneum)
and oilfish (Ruvettus pretiosus)
Janista Pattaravivat, Katsuji Morioka, Kenji Ohnishi, Syuuzou Komiyama,
Yoshiaki Itoh
Fisheries Science (in press)
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