Effect of various salts on inosinic acid-degrading enzyme activity in white and dark muscle of the Pacific saury

Author:

Seki Hiroko,Hamada-Sato Naoko

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference20 articles.

1. Kimura I, Okazaki E, Murata M (2011) Strategy and development of processing technology for the global marketing of seafood products from Japan. (In Japanese). Kouseisyakouseikaku, Tokyo

2. Suyama S (2008) Saury has a lot of mysteries. In: Proc Annual Workshop of the Fisheries Research Agency, Japan. (In Japanese). Available at: http://www.fra.affrc.go.jp/kseika/200930/program2.pdf . Accessed 25 Feb 2013

3. Takahashi Y (2010) New prospects on application of saury. (In Japanese). Yousyoku 5:66–69

4. Oba K, Niwa E (1992) Suppressive effect of salts on degradation of ATP-related compounds in fish flesh during cold storage. (In Japanese). Nippon Shokuhin Kogyo Gakkaishi 39:1007–1010

5. Srirangsan P, Hamada-Sato N, Kawai K, Watanabe M, Suzuki T (2010) Improvement of fish freshness determination method by the application of amorphous freeze-dried enzymes. J Agric Food Chem 58:12456–12461

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