Degradation of α-Connectin in Raw Fish Muscle and Softening Evaluated by the Breaking Strength Occur Independently during One Day-Chilled Storage-Reference-Cited by-同舟云学术

Degradation of α-Connectin in Raw Fish Muscle and Softening Evaluated by the Breaking Strength Occur Independently during One Day-Chilled Storage

Published:1996 Issue:4 Volume:62 Page:600-602
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Kubota Satoshi¹,Sato Kenji¹,Ohtsuki Kozo¹,Kawabata Makoto²

Affiliation:

1. Department of Food Science and Nutrition, Kyoto Prefectural University

2. Department of Food Science and Nutrition, Koka Women's Junior College

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/62/4/62_4_600/_pdf

Reference15 articles.

1. 1) H. Tsuchiya, S. Kita, and N. Seki: Postmortem changes in α-actinin and connectin in carp and rainbow trout muscles. Nippon Suisan Gakkaishi, 58, 793-798 (1992).

2. 2) N. Seki and T. Watanabe: Connectin content and its post-mortem changes in fish muscle. J. Biochem., 95, 1161-1167 (1984).

3. 3) Y. Kumano and N. Seki: Changes in α-connectin content during storage of iced, frozen, and thawed fish muscles. Nippon Suisan Gakkaishi, 59, 559-564 (1993).

4. 4) K. Maruyama: Connectin, an elastic protein of striated muscle. Biophys. Chem., 50, 73-85 (1994).

5. 5) M. Ando, H. Toyohara, Y. Shimizu, and M. Sakaguchi: Post-mortem tenderization of rainbow trout (Oncorhyncus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure. J. Sci. Food Agric., 55, 589-597 (1991).

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