Chemical Indices for Assessing Freshness of Shellfish during Storage
Author:
Affiliation:
1. Interdisciplinary Research Institute of Environmental Sciences
2. Department of Fisheries, Faculty of Agriculture, Kyoto University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/60/3/60_3_329/_pdf
Reference11 articles.
1. 1) T. Saito, K. Arai, and M. Matsuyoshi: A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi, 24, 749-750 (1959).
2. 2) H. Watanabe, H. Yamanaka, and H. Yamakawa: Post-mortem biochemical changes in the muscle of disk abalone during storage. Nippon Suisan Gakkaishi, 58, 2081-2088 (1992).
3. 3) M. Iwamoto, H. Yamakawa, S. Watabe, and K. Hashimoto: Changes in ATP and related breakdown compounds in the adductor muscle of “itayagai” scallop Pecten albicans during storage at various temperatures. Nippon Suisan Gakkaishi, 57, 153-156 (1991).
4. 4) K. Kawashima and H. Yamanaka: Effects of storage temperatures on the postmortem biochemical changes in scallop adductor muscle. Nippon Suisan Gakkaishi, 58, 2175-2180 (1992).
5. 5) Y. Yokoyama, M. Sakaguchi, F. Kawai, and M. Kanamori: Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage. Nippon Suisan Gakkaishi, 58, 2125-2136 (1992).
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