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
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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
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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
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
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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
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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
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Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations [PDF]
FoodsThis study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal
Jong Bong Lee +9 more
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Shifting stage‐specific constraints on productivity shape recovery potential for Yukon River Chinook salmon [PDF]
Ecol ApplAbstract Identifying key life history periods in which population productivity is constrained represents a persistent challenge in conservation and natural resource management. For species with complex life cycles, such as Pacific salmon (Oncorhynchus spp.), population dynamics may be shaped by interactions between natural and anthropogenic impacts ...
DeFilippo L +6 more
europepmc +2 more sources
Purification of Antioxidant Peptides by High Resolution Mass Spectrometry from Simulated Gastrointestinal Digestion Hydrolysates of Alaska Pollock (Theragra chalcogramma) Skin Collagen [PDF]
Marine Drugs, 2016 In this study, the stable collagen hydrolysate was prepared by alcalase hydrolysis and twice simulated gastrointestinal digestion from Alaska pollock skin. The characteristics of hydrolysates and antioxidant activities in vitro, including 2,2′-azino-bis (
Liping Sun +3 more
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Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi [PDF]
FoodsPotato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteolytic ...
Ali Hamzeh +5 more
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