Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream <i>Pagrus major</i>-Reference-Cited by-同舟云学术

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Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major

Published:2018 Issue:3 Volume:24 Page:465-473
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Nagasaka Reiko¹,Harigaya Atsuko¹,Ohshima Toshiaki¹

Affiliation:

1. Dept. of Food Science and Technology, Tokyo University of Marine Science and Technology

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/3/24_465/_pdf

Reference46 articles.

1. Ahn, D.H., Shimada, K., and Takahashi, K. (2003). Relationship between weakening of Z-disks and liberation of phospholipids during postmortem aging of pork and beef. J. Food Sci., 68, 94-98.

2. Bahuaud, D., Gaarder, M., Veiseth-Kent, E., and Thomassen, M. (2010). Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.). Aquaculture, 310, 213-220.

3. Belghit, I., Skiba-Cassy, S., Geurden, I., Dias, K., Surget, A., Kaushik, S., Panserat, S., and Seiliez, I. (2014). Dietary methionine availability affects the main factors involved in muscle protein turnover in rainbow trout (Oncorhynchus mykiss). Br. J. Nutr., 112, 493-503.

4. Bligh, G.E. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-917.

5. Caballero, M.J., Betancor, M., Escrig, J.C., Montero, D., Monteros, E.A., Castro, P., Ginés, R., and Izquierdo, M. (2009). Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage. Aquaculture, 291, 210-216.

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