Comparison of discoloration of dark muscle between cultured yellowtail Seriola quinqueradiata and amberjack Seriola dumerili during chilled storage
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference27 articles.
1. 3) Thakur DP, Morioka K, Itoh Y, Obatake A. Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations. J. Sci. Food Agri. 2002; 82: 1541-1550.
2. 4) Thakur DP, Morioka K, Itoh Y, Obatake A. Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle in relation to meat texture. Fish. Sci. 2003; 69: 487-494.
3. 5) Thakur DP, Morioka K, Itoh N, Wada M, Itoh Y. Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture. Fish. Sci. 2009; 75: 1489-1498.
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