Properties of muscle protein of freeze-thawed olive flounder containing a high concentration of ATP when being frozen
Author:
Affiliation:
1. Faculty of Fisheries, Kagoshima University
2. The United Graduate School of Agricultural Sciences, Kagoshima University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/84/5/84_18-00003/_pdf
Reference17 articles.
1. 1) Sugita-Konishi Y. Foodborne disease caused by Kudoa septempunctata. Nippon Suisan Gakkaishi 2012; 78: 828-831 (in Japanese).
2. 2) Sugita-Konishi Y, Sato H, Ohnishi T. Novel foodborne disease associated with consumption of raw fish olive flounder (Paralichthys olivaceus). Food Safety 2014; doi:10.14252/foodsafetyfscj.2014026.
3. 3) Yoshioka T, Arai K. Protective effect of ATP-MgCl2 on thermal denaturation of myosins from rabbit and tilapia muscles. Nippon Suisan Gakkaishi 1986; 52: 1829-1836 (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. 6) Hu Y, Zhang J, Ebitani K, Konno K. Development of simplified method for extracting ATP-related compounds from fish meat. Nippon Suisan Gakkaishi 2013; 79: 219-225 (in Japanese with English abstract).
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