Art

J-GLOBAL ID：200902128572012997   Reference number：97A0431897

Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia.

テラピア肉糊の坐りおよび火戻り現象の発現に及ぼす鮮度の影響

Author (5)： HAYASHI S (Kagoshima Univ., Kagoshima, JPN) ,  ONIBALA H (Kagoshima Univ., Kagoshima, JPN) ,  TAKAYAMA T (Kagoshima Univ., Kagoshima, JPN) ,  SHINDO J (Kagoshima Univ., Kagoshima, JPN) ,  MIKI H (Kagoshima Univ., Kagoshima, JPN)
Material： Fisheries Science  (FS)
Volume： 63  Issue： 2  Page： 276-280  Publication year： Apr. 1997 
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： tilapia ,...
Semi thesaurus term： 坐り ,...

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

Reference (15)：

• 1) K. Holmes: “Surimi-It's America Now”, Alaska Fisheries Development Foundation Inc., Anchorage, Alaska, 1987, 1 p.
• 2) Fisheries Department, Marine Resources Service, Fishery Resources, and Environment Division: Part 1. The Marine Resources. FAO Fisheries Circular, 710, 53 p (1992).
• 3) Special chapter (revised) of The State of Food and Agriculture: Marine fisheries and law of the sea. FAO Fisheries Circular, 853, 32 p (1992).
• 4) Y. Iwano: Statistical Report of Agriculture, Forestry and Fisheries in Kagoshima, Statistical Association of Agriculture and Forestry Kagoshima, 1994, pp. 296-301 (in Japanese).
• 5) Y. Shimizu, R. Machida, and S. Takenami: Species variations in the gel-forming characteristics of fish meat paste. Nippon Suisan Gakkaishi, 47, 95-104 (1981).

Terms in the title (8)： テラピア ,  肉 ,  糊 ,  坐り ,  火戻り ,  現象 ,  発現 ,  鮮度