Art

J-GLOBAL ID：200902099046303650   Reference number：92A0318329

Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.

コラーゲン繊維の崩壊によるニジマス筋肉の軟化現象

Author (3)： ANDO M (Kyoto Univ., Kyoto, JPN) ,  TOYOHARA H (Kyoto Univ., Kyoto, JPN) ,  SAKAGUCHI M (Kyoto Univ., Kyoto, JPN)
Material： 日本水産学会誌
Volume： 58  Issue： 3  Page： 567-570  Publication year： Mar. 1992 
JST Material Number： F0898A  ISSN： 0021-5392  CODEN： NSUGAF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Oncorhynchus mykiss ,...
Semi thesaurus term： Oncorhynchus mykiss

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Reference (20)：

• 1) H. Toyohara and Y. Shimizu: Relation of the rigor mortis of fish body and the texture of the muscle. Nippon Suisan Gakkaishi, 54, 1795-1798 (1988).
• 2) M. Ando, H. Toyohara, Y. Shimizu, and M. Sakaguchi: Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis. Nippon Suisan Gakkaishi, 57, 1165-1169 (1991).
• 3) H. Oka, K. Ohno, and J. Ninomiya: Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Nippon Suisan Gakkaishi, 56, 1673-1678 (1990).
• 4) N. Seki and H. Tsuchiya: Extensive changes during storage in carp myofibrillar proteins in relation to fragmentation. Nippon Suisan Gakkaishi, 57, 927-933 (1991).
• 5) K. Tachibana and M. Tsuchimoto: Price Formation and Quality Control of Mariculture Products, in “Suisangaku series” (ed. by K. Hirayama), vol. 78, Kouseisha Kouseikaku, Tokyo, 1990, pp. 48-54. (in Japanese)

Terms in the title (6)： コラーゲン繊維 ,  崩壊 ,  ニジマス ,  筋肉 ,  軟化 ,  現象