Art

J-GLOBAL ID：200902174066257800   Reference number：01A0463306

Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20°C to -84°C).

広い温度範囲(20~-84°C)で貯蔵中のキハダマグロThunnus albacares肉のK値変化と水の状態

Author (6)： AGUSTINI T W (Tokyo Univ. Fisheries, Tokyo, JPN) ,  SUZUKI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  HAGIWARA T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  ISHIZAKI S (Tokyo Univ. Fisheries, Tokyo, JPN) ,  TANAKA M (Tokyo Univ. Fisheries, Tokyo, JPN) ,  TAKAI R (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： Fisheries Science  (FS)
Volume： 67  Issue： 2  Page： 306-313  Publication year： Apr. 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： *Thunnus ,...
Semi thesaurus term： キハダ ,...

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

Reference (22)：

• 1. Ehira S, Uchiyama H. Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness. In: Kramer DE, Liston J (eds). Seafood Quality Determination. Elsevier, Amsterdam. 1987; 185-207.
• 2. Kennish JM, Kramer DE. A review of high pressure liquid chromatographic methods for measuring nucleotide degradation in fish muscle. In: Kramer DE, Liston J (eds). Seafood Quality Determination. Elsevier, Amsterdam. 1987; 209-219.
• 3. Saito T, Arai K, Matsuyoshi M. A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi 1959; 24: 749-750.
• 4. Miki H, Nishimoto J. Kinetic parameters of freshness lowering and discoloration based on temperature dependence in food muscles. Nippon Suisan Gakkaishi 1984; 50: 281-285.
• 5. Goff HD. Measuring and interpreting the glass transition in frozen food and model systems. Food Res. Int. 1994; 27: 187-189.

Terms in the title (7)： 温度範囲 ,  貯蔵 ,  キハダマグロ ,  Thunnus ,  肉 ,  K値 ,  水