Influence of killing procedures and storage temperatures on post-mortem changes in the muscle of cultured three-line grunt Parapristipoma trilineatum-Reference-Cited by-同舟云学术

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Influence of killing procedures and storage temperatures on post-mortem changes in the muscle of cultured three-line grunt Parapristipoma trilineatum

Published:2006 Issue:5 Volume:72 Page:918-923
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:ja
Short-container-title:NSUGAF

Author:

OKAMOTO AKIRA,HAMADA YUKI,MIURA KATSUTAKA,NONAKA TAKESHI,KUWAHARA KOICHI,OHSAKO KAZUFUMI,MISHIMA TOSHIO,TACHIBANA KATSUYASU

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference22 articles.

1. Studies on prolongation of pre-rigor period of fish. I. Relation between rigor mortis of sea bream and storage temperatures.

2. Studies on prolongation of prerigor period of fish. III. Rigor-mortis progress and its temperature-dependency in several marine fishes.

3. Studies on prolongation of pre-rigor period of fish. IV. Comparison of rigor-mortis progress between wild and cultured plaices.

4. ATP and Creatine Phosphate Breakdown in Spiked Plaice Muscle during Storage, and Activities of Some Enzymes Involved

5. Effects of Various Killing Procedures and Storage Temperatures on Post-mortem Changes in the Muscle of Horse Mackerel.

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3. Research on the changes of water‐soluble flavor substances in grass carp during steaming;Journal of Food Biochemistry;2019-07-30

4. Study on changes in the quality of grass carp in the process of postmortem;Journal of Food Biochemistry;2018-09-25

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