Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-009-0212-z.pdf
Reference21 articles.
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3. Terayama M, Ohshima T, Ushio H, Yamanaka H (2002) Effects of instant killing and bleeding machine on quality of spindle-shape fish. Fish Sci 68:1651–1652
4. Ando M (1996) A study on the mechanism of post-mortem tenderization of fish muscle (in Japanese). Nippon Suisan Gakkaishi 62:555–558
5. Ando M, Nishiyabu A, Tsukamasa Y, Makinodan Y (1999) Post-mortem softening of fish muscle during chilled storage as affected by bleeding. J Food Sci 64:423–428
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