Influence on Post-mortem Rigor of Fish Body and Muscular ATP Consumption by the Destruction of Spinal Cord in Several Fishes
Author:
Affiliation:
1. Department of Fisheries, Faculty of Agriculture, Kinki University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/62/5/62_5_796/_pdf
Reference26 articles.
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2. 2) E. Noguchi, and J. Yamamoto: Studies on the “Arai” phenomenon (the muscle contraction caused by perfusing water)-III. Changes in the amount of A. T. P., free SH group in muscle of fish shortly after the death. Nippon Suisan Gakkaishi, 20, 1020-1022 (1955).
3. 3) E. Noguchi and J. Yamamoto: Studies on the “Arai” phenomenon (the muscle contraction caused by perfusing water)-IV. On the rigor-mortis of white meat fish and of red meat fish. Nippon Suisan Gakkaishi, 20, 1023-1026 (1955).
4. 4) S. Watabe, H. Ushio, M. Iwamoto, M. Kamal, H. loka, and K. Hashimoto: Rigor-mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation. Nippon Suisan Gakkaishi, 55, 1833-1839 (1989).
5. 5) M. Iwamoto, H. Ioka, M. Saito, and H. Yamanaka: Relation between rigor mortis of sea bream and storage temperatures. Nippon Suisan Gakkaishi, 51, 443-446 (1985).
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