Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle
Author:
Funder
Japan Society for the Promotion of Science
Chariable Trust Fund for Home Economics Research
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
https://link.springer.com/content/pdf/10.1007/s12562-023-01675-9.pdf
Reference35 articles.
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2. Eilert SJ, Mandigo RW (1993) Procedure for soluble collagen in thermally processed meat products. J Food Sci 58:948–949
3. FDA (2022) Fish and fishery products hazards and controls. US Food & Drug Administration, Maryland
4. Furuta A, Mabuchi R, Tanimoto S (2020) Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata. Fish Sci 86:693–700
5. Furuta A, Hamakawa Y, Ishibashi C, Mabuchi R, Tanimoto S (2022) Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata). Fish Aquatic Sci 25:31–39
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1. Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major;Journal of Aquatic Food Product Technology;2024-07-30
2. Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata;Fisheries Science;2023-12-21
3. Enzymatically Hydrolyzed Poultry By-Product Supplementation, Instead of Fishmeal, Alone Improves the Quality of Largemouth Bass (Micropterus salmoides) Back Muscle without Compromising Growth;Foods;2023-09-19
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