A quick loss of myosin cross-linking ability of Arabesque greenling dorsal muscle during its refrigerated storage

Author:

Ebitani Kohji,Sugawara Akira,Konno Kunihiko

Funder

Hokkaido University (JP)

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference15 articles.

1. Uno T, Nakamura M (1958) Studies on the characteristic qualities of fish meat—1. On “kamaboko”—(steamed fish cake) forming ability. Bull Hokkaido Reg Fish Res Lab 18:45–53 (in Japanese)

2. Miyazaki A, Akino M, Iida T (2010) Technology for production of surimi from underutilized local marine resources as food. Annu Rep Abashiri Fish Res Inst 2010:7–9 (in Japanese)

3. Hashimoto K, Kitabayashi T, Imamura T, Sakamoto M, Nishida H (1981) Studies on the utilization of Atka mackerel 1. On the manufacture of frozen “surimi” from Atka mackerel meat. J Hokkaido Fish Exp Stn (Hokusuishi Geppo) 38:176–191 (in Japanese)

4. Shimizu Y, Machida R, Takenami S (1981) Species variations in the gel-forming characteristics of fish meat paste. Nippon Suisan Gakkaishi 47:95–104 (in Japanese with English abstract)

5. Motohiro T, Numakura T (1976) Actomyosin and colour intensity in frozen muscle from Atka mackerel (Pleurogrammus azonus) treated with hydrogen peroxide. Reito 51:559–564 (in Japanese)

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