The effect of ice crystals formations on the flesh quality of frozen horse mackerel (Trachurus japonicus )
Author:
Affiliation:
1. Laboratory of Fishery Nutritional Science, Graduate School of Fisheries and Environmental Sciences; Nagasaki University; Nagasaki Japan
2. Department of Food Dietetics; Higashi Chikushi Junior College; Kitakyushu Japan
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12310/fullpdf
Reference32 articles.
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2. Three-dimensional structure of collagen fibrillar network of pericellular connective tissue in association with firmness of fish muscle;Ando;Nippon Suisan Gakkaishi,1992b
3. Post-mortem tenderisation of rainbow trout (Oncorhyncus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure;Ando;Journal of the Science of Food and Agriculture,1991a
4. Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis;Ando;Nippon Suisan Gakkaishi,1991b
5. Post-mortem tenderization of fish muscle due to weakening of pericellular connective tissue;Ando;Nippon Suisan Gakkaishi,1993
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