Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes-Reference-Cited by-同舟云学术

Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes

Published:2021-02-15 Issue:3 Volume:52 Page:358-367
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Wang Yao¹²^ORCID,Liang Jia³,Miyazaki Riho⁴,Sun Hanying²,Zhao Xianxian²,Hirasaka Katsuya²⁵,Hamada Yuki²,Tachibana Katsuyasu²,Liu Baolin¹,Taniyama Shigeto²

Affiliation:

1. School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China

2. Graduate School of Fisheries and Environmental Sciences Nagasaki University Nagasaki Japan

3. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine Zhejiang Ocean University Zhoushan Zhejiang China

4. Nagasaki Prefectural Institute of Fisheries Nagasaki Japan

5. Organization for Marine Science and Technology Nagasaki University Nagasaki Japan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12587

Reference49 articles.

1. Valuation of Cultured Spotted Halibut Verasper variegatus by Comparing with Cultured Plaice Paralichthys olivaceus.

2. Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.

3. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure