Development of a production and distribution technology for high-quality frozen fish by the utilizing of function of ATP in vivo
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_WA2543/_pdf
Reference7 articles.
1. 1) Hashimoto A, Kobayashi A, Arai K. Thermostability of fish myofibrillar Ca-ATPase and adaptation to environment temperature. Nippon Suisan Gakkaishi 1982; 48: 671-684. (in Japanese with English abstract).
2. 2) Matsumoto I, Ooizumi T, Arai K. Protective effect of sugar on freeze-denaturation of carp myofibrillar protein. Nippon Suisan Gakkaishi 1985; 51: 833-839. (in Japanese with English abstract).
3. 3) 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).
4. 4) Ogata Y, Iwane R, Kimura I. Properties of muscle protein of freeze-thawed olive flounder containing a high concentration of ATP when being frozen. Nippon Suisan Gakkaishi 2018; DOI: 10.2331/suisan.18-00003 (in Japanese with English abstract)
5. 6) Yuan C, Takeda Y, Nishida W, Kimura I. Suppressive effect of ATP on the denaturation of sarcoplasmic reticulum (Ca2+)-ATPase from southern bluefin tuna Thunnus maccoyii and its biochemical properties. Fish. Sci. 2016; doi: 1007/s12562-015-0940-1
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