Change of Meat Quality in Tiger Puffer During Frozen Storage-Reference-Cited by-同舟云学术

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Change of Meat Quality in Tiger Puffer During Frozen Storage

Published:2005 Issue:2 Volume:11 Page:175-183
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

YAMAMOTO Tadashi,KONO Shinya,OHATA Yuji,TSUKAMASA Yasuyuki,KAWASAKI Kenichi,ANDO Masashi

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference22 articles.

1. Ando, M., Niho, H., Tsukamasa, Y. and Makinodan, Y. (1998). Valuation of cultured spotted halibut Verasper variegates by comparing with cultured plaice Paralichthys olivaceus. Nippon Suisan Gakkaishi, 64, 1027-1033 (in Japanese).

2. Post-Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding

3. Post-Mortem Tenderization of Fish Muscle Proceeds Independently of Resolution of Rigor Mortis.

4. Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.

5. Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effects of Different Thawing Methods on the Quality of Takifugu Rubripes Fillets Can Be Distinguished by Mitochondrial Damage;2024

2. Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage;Journal of Aquatic Food Product Technology;2021-09-13

3. Application of supercooling to long-term storage of fish meat;Fisheries Science;2012-01-14

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