Effects of temperature treatment before thawing on NAD<sup>+</sup> and ATP concentrations in frozen fish meats prepared by instant killing and quick freezing and on pH after thawing-Reference-Cited by-同舟云学术

Effects of temperature treatment before thawing on NAD⁺ and ATP concentrations in frozen fish meats prepared by instant killing and quick freezing and on pH after thawing

Published:2020-11-15 Issue:6 Volume:86 Page:494-501
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

NISHIGUCHI SHUHEI¹,FUKUDA TAKASHI²,ANDO MASASHI²,TSUKAMASA YASUYUKI²

Affiliation:

1. Graduate School of Agriculture, Kindai University

2. Department of Fisheries, Faculty of Agriculture, Kindai University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/86/6/86_20-00030/_pdf

Reference22 articles.

1. 1) Suzuki N, Hashimoto K, Matsuura F. Studies on the color of skipjack meat. Nippon Suisan Gakkaishi 1973; 39: 35-41 (in Japanese with English abstract).

2. 2) Liang J, Xiao N, Tani W, Yoshida A, Arai H, Takeshita S, Hamada Y, Murata M, Taniyama S, Tachibana K. A comparison of the color change of dark muscle in cultured Seriola Cuvier (yellowtail, greater amberjack and goldstriped amberjack) during storage. Nippon Suisan Gakkaishi 2013; 79: 416-421 (in Japanese with English abstract).

3. 3) Morioka K, Ohnishi K, Itoh Y. Comparison of discoloration of dark muscle between cultured yellowtail Seriola quinqueradiata and amberjack Seriola dumerili during chilled storage. Nippon Suisan Gakkaishi 2013; 79: 1009-1016 (in Japanese with English abstract).

4. 4) Ogata Y, Shindo J, Kimura I. Suppression effect of ATP on freeze denaturation of fish myofibrillar protein. Nippon Suisan Gakkaishi 2012; 78: 461-467 (in Japanese with English abstract).

5. 5) Inohara K, Kimura I, Yuan C. Suppressive effect of ATP on autoxidation of tuna oxymyoglobin to metmyoglobin. Fish. Sci. 2013; 79: 503-511.

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