Biphasic IMP decomposition during the storage of flounder muscle at low temperature-Reference-Cited by-同舟云学术

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Biphasic IMP decomposition during the storage of flounder muscle at low temperature

Published:2016 Issue:3 Volume:82 Page:342-348
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

WU YIMENG¹²,ZHANG JIAQI¹³,SHI JILI¹²,EBITANI KOJI¹⁴,KONNO KUNIHIKO¹

Affiliation:

1. Graduate School of Fisheries Science, Hokkaido University

2. College of Food Science and Technology, Shanghai Ocean University

3. Department of Food Science and Nutrition, Zhejiang University

4. Hokkaido Research Organization Abashiri Fisheries Research Institute

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/82/3/82_15-00051/_pdf

Reference12 articles.

1. 1) Arai K, Saito T. Changes in adenine nucleotides in the muscles of some marine invertebrate. Nature 1961; 192: 451-457.

2. 2) Saito T, Arai K, Matsuyoshi M. A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi 1959; 24: 749-750.

3. The Current Studies on the Freshness of Fish with Special Reference to Nucleic Acids and their Related Compounds

4. Development of simplified method for extracting ATP-related compounds from fish meat

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1. Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage;Food Bioscience;2021-06

2. The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage;Fisheries Science;2020-10-04

3. Taste components and texture of long-term aged fish and shellfish sashimi;NIPPON SUISAN GAKKAISHI;2020-09-15

4. Below-zero storage of fish to suppress loss of freshness;NIPPON SUISAN GAKKAISHI;2020-07-15

5. Condition‐dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis);Journal of Food Science;2020-04-29

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