Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg [PDF]
Food Science of Animal Resources, 2019 The aim of this study was to compare the effects of number of washes and salt addition on the meat quality in protein recovered from Alaska Pollock compared with pork leg.
Sang Keun Jin +3 more
doaj +2 more sources
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats [PDF]
Foods, 2022 Fish paste products such as kamaboko (KB) are traditional Japanese foods prepared from fish meat. The health-promoting properties of fish proteins and their lysates include improving glucose and lipid metabolism. Although the KB manufacturing process and
Natsuka Takada +2 more
doaj +2 more sources
Dietary Alaska Pollock Protein Attenuates the Experimental Colitis Induced by Dextran Sulfate Sodium via Regulation of Gut Microbiota and Its Metabolites in Mice [PDF]
Metabolites, 2022 Protein derived from fish has not only nutritional properties but also health-promoting properties. Few studies have examined the effect of dietary Alaska pollock protein (APP) on the anticolitis effect reported to be associated with metabolic syndrome ...
Genki Tanaka +7 more
doaj +2 more sources
A Multiplex PCR Assay Combined with Capillary Electrophoresis for the Simultaneous Identification of Atlantic Cod, Pacific Cod, Blue Whiting, Haddock, and Alaska Pollock [PDF]
Foods, 2021 With an increased consumption of seafood products, food fraud with fish resources has been continuously reported. In particular, codfish has been exploited worldwide as a processed product in fresh, frozen, smoked, canned, or ready-to-eat dish forms ...
Yu-Min Lee, Shinyoung Lee, Hae-Yeong Kim
doaj +2 more sources
Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting
Shipin gongye ke-ji, 2022 In order to explore the quality changes of Alaska pollock fillet during salting, the Alaska pollock fillet were selected as raw materials and the drying conditions of Alaska pollock fillet were as follows: The amount of salt added was 100% (w/w), salting
Yuexin JING +10 more
doaj +2 more sources
Alaska pollock frame hydrolysate O/W emulsions: structure stabilization and off-flavor masking by sodium D-gluconate and maltodextrin [PDF]
Food Chemistry: XTo overcome flavor (especially bitterness) and stability deficiencies in Alaska pollock frame hydrolysates, this study employed maltodextrin (MD) and sodium D-gluconate (DGS) as modifying agents.
Hongwei Luan +6 more
doaj +2 more sources
Fish (Alaska Pollock) protein intake attenuates age-related short-term memory decline through gut microbiota modulation [PDF]
Scientific ReportsDysbiosis leads to decreased intestinal barrier function, causing systemic inflammation and possibly the development of age-related cognitive decline. In this study, we investigated the effect of an Alaska pollack protein (APP) diet on cognitive function,
Yuki Murakami +8 more
doaj +2 more sources
Identification and Structure–Activity Relationship of Intestinal Epithelial Barrier Function Protective Collagen Peptides from Alaska Pollock Skin [PDF]
Marine Drugs, 2019 The effect of collagen peptides (CPs) in intestinal mucosal protection has been approved in both cell and animal models. However, its structure−activity relationship and efficient peptide sequences are unclear, which hinders the in-depth study of ...
Wenkui Song +6 more
doaj +2 more sources
Gastrointestinal Fate and Receptor-Mediated Mechanism of GPSGPQGSR, an Intestinal Barrier-Protective Collagen Peptide from ALASKA Pollock Skin [PDF]
Marine DrugsMarine-derived collagen peptides exhibit potent intestinal barrier protection; however, their gastrointestinal fate and molecular targets remain unclear, limiting their practical applications.
Qianru Chen +8 more
doaj +2 more sources
Characterization of rheological and physicochemical properties of Alaska walleye pollock (Gadus chalcogrammus) roe [PDF]
Journal of Food Science and Technology, 2018 Alaska walleye pollock (Gadus chalcogrammus) roe is a commercial product of the Alaska pollock fishery. Accordingly, the objective of this study was to determine functional properties of pollock roe through rheological and physicochemical analyses. Pollock roe rheological properties were determined by flow sweep and frequency sweep measurements.
Mohammad Anvari, Brennan Smith
exaly +3 more sources