Prevention of drip exudation by pre-salting during ice storage of yellowback seabream meat slices pickled in vinegar associated with biochemical changes in myofibrillar proteins of sliced meat caused by the salting process-Reference-Cited by-同舟云学术

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Prevention of drip exudation by pre-salting during ice storage of yellowback seabream meat slices pickled in vinegar associated with biochemical changes in myofibrillar proteins of sliced meat caused by the salting process

Published:2016 Issue:3 Volume:82 Page:349-357
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

NASU RYOYA¹,MATSUKAWA MASAHITO¹,OOIZUMI TOORU¹,KANO RYUITI¹,OOTA SINJI¹

Affiliation:

1. Fukui Prefectural University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/82/3/82_15-00054/_pdf

Reference21 articles.

1. INFLUENCE OF DEATH CONDITIONS UPON MUSCLE PROTEINS-I

2. POST-MORTEM CHANGE OF FISH MYOSINS-I

3. POST-MORTEM CHANGE OF FISH MYOSINS-III

4. POST-MORTEM CHANGE OF FISH MYOSINS-IV

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. Ⅲ-1. Quality control of processed seafood from fillet;NIPPON SUISAN GAKKAISHI;2021-09-15

2. Textural Characteristics of Japanese Foods;Textural Characteristics of World Foods;2020-01-03

3. Effect of dehydration temperature on changes in taste components and myofibrillar protein in muscle of salted willowy flounder;NIPPON SUISAN GAKKAISHI;2017

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