Art

J-GLOBAL ID：200902111389518296   Reference number：01A0853927

Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage.

苦悶死がマサバ筋肉の冷蔵中の構造変化へ与える影響

Author (6)： ANDO M (Kinki Univ., Nara, JPN) ,  JOKA M (Kinki Univ., Nara, JPN) ,  MOCHIZUKI S (Oita Univ., Oita, JPN) ,  SATOH K (Oita Inst. Marine and Fisheries Sci., Oita, JPN) ,  TSUKAMASA Y (Kinki Univ., Nara, JPN) ,  MAKINODAN Y (Kinki Univ., Nara, JPN)
Material： Fisheries Science  (FS)
Volume： 67  Issue： 4  Page： 744-751  Publication year： Aug. 2001 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Scomber japonicus ,...
Semi thesaurus term： 刺殺 ,...

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JST classification (2)： Fishes  (FH02020K) ,  Muscles  (EJ10020G)

Reference (24)：

• 1. Mochizuki S, Sato A. Effects of various killing procedures on post-mortem changes in the muscle of chub mackerel and round scad. Nippon Suisan Gakkaishi 1996; 62: 453-457.
• 2. Azam K, Mackie MI, Smith J. The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice. Int. J. Food Sci. Technol. 1989; 24: 69-79.
• 3. Oka H, Ohno K, Ninomiya J. Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Nippon Suisan Gakkaishi 1990; 56: 1673-1678.
• 4. Mochizuki S, Sato A. Effects of various killing procedures and storage temperature on post-mortem changes in the muscle of horse mackerel. Nippon Suisan Gakkaishi 1993; 60: 125-130.
• 5. Nakayama T, Goto E, Ooi A. Observation of characteristic muscle structure related to delay in red sea-bream rigor mortis by spinal cord destruction. Fisheries Sci. 1996; 62: 977-984.

Terms in the title (4)： 苦悶 ,  マサバ ,  筋肉 ,  冷蔵