Sensory Analysis of the Taste of Ayu Sampled from Different River Environments

Author:

HATTORI Noriko,UCHIDA Asako,SANO Mitsuaki,MURAKAMI Tetuo

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference21 articles.

1. Abe, S., Katano, O., Nagumo, T., Tanaka, J. (2000). Grazing effects of ayu, Plecoglossus altivelis, on the species composition of benthic algal communities in the Kiso River. Diatom, 16, 37-43.

2. Abe, S., Iguchi, K., Matsubara, N., Yodo, T., Tanaka, J., Nagumo, T. (2003). Benthic algal flora and the algal composition of the gut contents of ayu Plecoglossus altivelis in the estuary of the Choshi River, Mie Prefecture, Japan. Jpn J Phycol, 51, 117-121. (in Japanese with English abstract).

3. Abe, S., Iguchi, K., Nagumo, T., Katano, O. (2005). Distribution of ayu (Plecoglossus altivelis) and benthic algal flora in the Yaku Island, Kagoshima Prefecture, Japan. Jpn J Phycol, 53, 1-6. (in Japanese with English abstract).

4. Hirano, T., Suyama, M. (1983) Fatty acid composition and its seasonal variation of lipids of wild and cultured ayu. Bulletin of the Japanese Society of Scientific Fisheries. 49, 1459-1464. (in Japanese with English abstract).

5. Hirano, T., Zhang, C-H., Morishita, A., Suzuki, T., Shirai, T. (1992). Identification of volatile compounds in Ayu and its feeds. Nippon Suisan Gakkaishi, 58, 547-557.

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