Art

J-GLOBAL ID：200902204592542397   Reference number：04A0731008

Changes in antioxidative capacity by the chemiluminescence method and K value as freshness indicator of squids captured from Senzaki fishing seaport in Yamaguchi prefecture

山口県仙崎漁港で漁獲されたイカの化学発光法による抗酸化能と鮮度指標K値の変化

Author (5)： HARADA K (National Fisheries Univ.) ,  ANDO M (Yamaguchi Prefectural Univ., Yamaguchi) ,  KITAO S (Osaka Shoin Women’s Univ., Osaka) ,  OKANO C (National Fisheries Univ.) ,  TAMURA Y (Hagoromo Univ. International Studies, Osaka)
Material： 日本食生活学会誌  (Journal for the Integrated Study of Dietary Habits)
Volume： 15  Issue： 2  Page： 92-97  Publication year： Sep. 30, 2004 
JST Material Number： L3330A  ISSN： 1346-9770  CODEN： NSGIFO  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： freshness ,...
Semi thesaurus term： K value(freshness)

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

Reference (28)：

• HARADA, K. Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method. Int. J. Mol. Med. 2003, 12, 621-625
• YOKOYAMA, Y. Changes in comparison of ATP-related compounds in various tissues of oyster during ice storage. Nippon Suisan Gakkaishi. 1992, 58, 2125-2136
• YOKOYAMA, Y. Postmortem changes of ATP and its related compounds and freshness indices in spear squid Doryteuthis bleekeri muscles. Fish. Sci. 1994, 60, 583-587
• YOSHIOKA, T. Change in translucency of squid mantle muscle upon storage. Fish. Sci. 2003, 69, 408-413
• MOCHIZUKI, S. Effects of various killing procedures and storage temperatures on post-mortem changes in the muscle of horse mackerel. Nippon Suisan Gakkaishi. 1994, 60, 125-130

Terms in the title (9)： 山口 ,  漁港 ,  漁獲 ,  イカ ,  化学発光 ,  抗酸化能 ,  鮮度 ,  指標 ,  K値