A comparison of flesh quality of freeze-thawed mantle muscle of oval squid with dorsal ordinary muscle of horse mackerel-Reference-Cited by-同舟云学术

A comparison of flesh quality of freeze-thawed mantle muscle of oval squid with dorsal ordinary muscle of horse mackerel

Published:2019-01-15 Issue:1 Volume:85 Page:49-54
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

MIYAZAKI KIMIKO¹,WANG YAO¹,MIYAZAKI RIHO²,TANAKA MIKIHIRO¹,SAITO SHINOBU¹,TAKESHITA SATOSHI¹,HIRASAKA KATSUYA¹,TACHIBANA KATSUYASU¹,TANIYAMA SHIGETO¹

Affiliation:

1. Laboratory of Food Nutritional Science, Graduate School of Fisheries and Environmental Sciences, Nagasaki University

2. Department of Food Dietetics, Higashi Chikushi Junior College

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/85/1/85_18-00030/_pdf

Reference22 articles.

1. 1) Kono S, Yamagami S, Shinozaki S. Effect of freezing treatment on fish connective tissue. Proceedings of the JSRAE annual conference 2010; 2010: 245-246 (in Japanese with English abstract).

2. 2) Wang Y, Miyazaki R, Saitou S, Hirasaka K, Takeshita S, Tachibana K, Taniyama S. The effect of ice crystals formations on the flesh quality of frozen horse mackerel (Trachurus japonicas). J. Texture Stud. 2018; 49: 485-491.

3. 3) Shimomura H, Takahashi T, Morishita T, Ueno R. Investigation of the differentiation of frozen-thawed fish from unfrozen fish by comparison of lysosomal enzyme activity. Nippon Suisan Gakkaishi 1987; 53: 1841-1845 (in Japanese with English abstract).

4. 4) Hashimoto K, Kawashima T, Yoshino N, Shirai T, Takiguchi A. Effects of freshness on thawing drip and ice crystal formation in frozen spotted mackerel Scomber australasicus. Nippon Suisan Gakkaishi 2015; 81: 124-129 (in Japanese with English abstract).

5. 5) Kozima T, Ohtaka T. Effects of storage temperature on the quality of frozen squid. Transactions of the Japanese Association of Refrigeration 1986; 3: 23-28 (in Japanese with English summary).

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5. Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes;Journal of Texture Studies;2021-02-15