Changes in the pericellular connective tissue and breaking strength of the three types of muscles of the cultured carp Cyprinus carpio during storage in ice-Reference-Cited by-同舟云学术

Changes in the pericellular connective tissue and breaking strength of the three types of muscles of the cultured carp Cyprinus carpio during storage in ice

Published:2014-06-24 Issue:5 Volume:80 Page:1083-1088
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Liang Jia,Miyazaki Riho,Zhao Xianxian,Hirasaka Katsuya,Taniyama Shigeto,Tachibana Katsuyasu

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-014-0769-z.pdf

Reference40 articles.

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2. Toyohara H, Shimizu Y (1988) Relation of fish body and the texture of the muscle. Nippon Suisan Gakkaishi 54:1795–1798 (in Japanese with English abstract)

3. Oka H, Ohno K, Ninomiya J (1990) Changes in texture during cold different storage of cultured yellowtail meat prepared by killing methods. Nippon Suisan Gakkaishi 56:1673–1678 (in Japanese with English abstract)

4. Ando M, Toyohara H, Shimizu Y, Sakaguchi M (1991) Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis. Nippon Suisan Gakkaishi 57:1165–1169

5. Ando M, Toyohara H, Sakaguchi M (1992) Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue. Nippon Suisan Gakkaishi 58:567–570

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