Art

J-GLOBAL ID：200902213015502130   Reference number：03A0594155

Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation

浸漬と冷蔵に伴う魚肉内部の食塩,ソルビトールおよび水分の移動

Author (4)： TSURUHASHI K (Fukui Prefectural Univ., Fukui, JPN) ,  OOIZUMI T (Fukui Prefectural Univ., Fukui, JPN) ,  AKAHANE Y (Fukui Prefectural Univ., Fukui, JPN) ,  SAKAI T (Towa Chemical Ind. Co. Ltd, Shizuoka, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 69  Issue： 4  Page： 836-841  Publication year： Aug. 2003 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *fish meat ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=03A0594155&from=J-GLOBAL&jstjournalNo=W1348A") }}

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

Substance index (1)： Sorbitol

Reference (11)：

• 1. Ito T, Kitada N, Yamada N, Seki N, Arai K. Biochemical changes in myofibrillar protein of cured walleye pollack meat induced by dehydration. Nippon Suisan Gakkaishi 1990; 56: 999-1006.
• 2. Ito T, Kitada N, Yamada N, Seki N, Arai K. Influence of dehydration temperature on change in myofibrillar protein of cured meat from walleye pollack. Nippon Suisan Gakkaishi 1990; 56: 1647-1653.
• 3. Ito T, Kitada N, Yamada N, Seki N, Arai K. Influence of heat dehydration and changes in myofibrillar proteins from cured meat of walleye pollack. Nippon Suisan Gakkaishi 1990; 56: 2053-2060.
• 4. Tambo T, Yamada N, Kitada N. Change in myofibrillar protein of fish muscle caused by soaking in NaCl solution. Nippon Suisan Gakkaishi 1992; 58: 677-683.
• 5. Tambo T, Yamada N, Kitada N. Change in myofibrillar protein of cured horse mackerel meat induced by dehydration. Nippon Suisan Gakkaishi 1992; 58: 685-691.

Terms in the title (6)： 浸漬 ,  冷蔵 ,  魚肉 ,  食塩 ,  ソルビトール ,  水分