Post-mortem Biochemical Changes in the Muscle of Japanese Spiny Lobster during Storage-Reference-Cited by-同舟云学术

Post-mortem Biochemical Changes in the Muscle of Japanese Spiny Lobster during Storage

Published:1996 Issue:5 Volume:62 Page:821-824
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Yamanaka Hideaki¹,Shimada Reiko¹

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Fisheries

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/62/5/62_5_821/_pdf

Reference9 articles.

1. 1) M. Matsumoto and H. Yamanaka: Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi, 56, 1145-1149 (1990).

2. 2) M. Matsumoto and H. Yamanaka: Changes in contents of glycolytic metabolites and free amino acids in the muscle of kuruma prawn during storage. Nippon Suisan Gakkaishi, 56, 1515-1520 (1990).

3. 3) M. Matsumoto and H. Yamanaka : Influences of antibiotics chloram-phenicol on post-mortem biochemical changes in the muscle of kuruma prawn during storage. Nippon Suisan Gakkaishi, 57, 2291-2297(1991) (in Japanese).

4. 4) J. D. Dingle and J. A. Hines : Some enzymatic reaction of adenosine derivatives in the tail muscle of the lobster Homarus americanus. Comp. Biochem. Physiol., 48 (B), 1-10 (1974).

5. 5) S. Yamaguchi: The synergistic effect of monosodium glutamate and disodium 5'-inosinate. J. Food Sci., 32, 473-478 (1967).

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