Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference29 articles.
1. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
2. Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.
3. Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.
4. Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization
5. Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle
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2. The impact of crucial protein degradation in intramuscular connective tissue on softening of ice‐stored grass carp ( Ctenopharyngodon idella ) fillets;International Journal of Food Science & Technology;2021-02-05
3. Effect of blood deposition phenomenon on α-actinin and meat quality changes of yellowtail Seriola quinqueradiata during storage;NIPPON SUISAN GAKKAISHI;2020-01-15
4. ESect of blood deposition phenomenon on α-actinin and meat quality changes of yellowtail Seriola quinqueradiata during storage;NIPPON SUISAN GAKK;2020
5. The effect of blood deposition on the degradation of the connective tissue of the yellowtail Seriola quinqueradiata during storage;Fisheries Science;2019-09-13
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