Properties of muscle protein of freeze-thawed olive flounder containing a high concentration of ATP when being frozen-Reference-Cited by-同舟云学术

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Properties of muscle protein of freeze-thawed olive flounder containing a high concentration of ATP when being frozen

Published:2019-07-15 Issue:4 Volume:85 Page:381-381
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

OGATA YUMI¹,IWANE RIHO¹,KIMURA IKUO¹²

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/85/4/85_h30-108/_pdf

Reference2 articles.

1. 1) 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).

2. 2) 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).

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