Properties of scallop mantle collagen: its content, tissue distribution and thermal behavior
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
https://link.springer.com/content/pdf/10.1111/j.1444-2906.2007.01478.x.pdf
Reference33 articles.
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3. Olaechea RP, Ushio H, Watabe S, Takeda K, Hatae K. Toughness and collagen content of abalone muscle. Biosci. Biotechnol. Biochem. 1993; 57: 6–11.
4. Mizuta S, Yoshinaka R, Sato M, Sakaguchi M. Characterization of collagen in the muscle of several crustacean species in association with raw meat texture. Fish. Sci. 1994; 60: 323–328.
5. Sato K, Ando M, Kubota S, Origasa K, Kawase H, Toyohara H, Sakaguchi M, Nakagawa T, Makinodan Y, Ohtsuki K, Kawabata M. Involvement of type V collagen in softening of fish muscle during short-term chilled storage. J. Agric. Food Chem. 1997; 45: 343–348.
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