Influence of subzero temperature treatment before thawing on anaerobic metabolism, pH and dark meat color in frozen chub mackerel <i>Scomber japonicus</i>-Reference-Cited by-同舟云学术

Influence of subzero temperature treatment before thawing on anaerobic metabolism, pH and dark meat color in frozen chub mackerel Scomber japonicus

Published:2017 Issue:5 Volume:83 Page:785-794
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

MORIYA KEISUKE¹,NAKAZAWA NAHO¹,OSAKO KAZUFUMI¹,OKAZAKI EMIKO¹

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/83/5/83_17-00001/_pdf

Reference10 articles.

1. 1) Oishi K, Hiraoki M, Anisakis larvae and preventive method for anisakiasis. Nippon Suisan Gakkaishi 1971; doi:10.2331/suisan.37.1020 (in Japanese).

2. 4) Bito M. Effect of pH on water-holding properties of frozen skipjack meat. Nippon Suisan Gakkaishi 1978; doi:10.2331/suisan.44.163 (in Japanese with English abstract).

3. 5) Bito M. Changes in NAD and ATP levels and pH in frozen-stored skipjack meat, in relation to amount of drip. Nippon Suisan Gakkaishi 1978; doi:10.2331/suisan.44.897 (in Japanese with English abstract).

4. 9) Maeda T, Yuki A, Sakurai H, Watanabe K, Itoh N, Inui E, Seike K, Mizukami Y, Fukuda Y, Harada K. Alcohol brine freezing of Japanese horse mackerel (Trachurus japonicus) for raw consumption. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers 2007; 24: 323-330.

5. 12) Yamanaka H. Orange discolored meat of canned skipjack-VI Causes of the accumulation of G6P and F6P (2). Nippon Suisan Gakkaishi 1975; doi:10.2331/suisan.41.573 (in Japanese with English abstract).

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