Taste components and texture of long-term aged fish and shellfish sashimi
Author:
Affiliation:
1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology
2. Fujiro
3. Wakyo Holdings
4. Jukusei-sushi Yorozu
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/86/5/86_20-00014/_pdf
Reference45 articles.
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2. 4) Oka H, Ohno K, Ninomiya J. Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Nippon Suisan Gakkaishi 1990; 56: 1673-1678 (in Japanese with English abstract).
3. 5) Ahimbisibwe JB, Inoue K, Shibata T, Aoki T. Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage. Fish. Sci. 2010; 76: 389-394.
4. 6) Koyama N, Matsukawa M, Shimada M, Sato R. The change of ATP and its related compounds of the Penaeus vannamei muscle and effect of the sense of taste. Nippon Suisan Gakkaishi 2008; 74: 1068-1074 (in Japanese with English abstract).
5. 7) Toyohara H, Shimizu Y. Relation of the rigor mortis of fish body and the texture of the muscle. Nippon Suisan Gakkaishi 1988; 54: 1795-1798 (in Japanese with English abstract).
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