Comparison of Variable-Blade to Allo-Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02879.x/fullpdf
Reference48 articles.
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2. Post-mortem tenderization of rainbow trout muscle caused by disintegration of collagen fibers in the pericellular connective tissue;Ando;Bull Jpn Soc Sci Fish,1992b
3. Post-mortem tenderization of fish muscle due to weakening of pericellular connective tissue;Ando;Nippon Suisan Gakkaishi,1993
4. Post-mortem softening of fish muscle during chilled storage as affected by bleeding;Ando;J Food Sci,1999
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