Art

J-GLOBAL ID：200902216592533000   Reference number：05A0214841

Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan

長崎近海産マアジ筋肉の死後変化に及ぼす保存温度と致死条件の影響

Author (7)： MISHIMA T (Nagasaki Univ., Nagasaki, JPN) ,  NONAKA T (Nagasaki Prefectural Inst. of Fisheries, Nagasaki, JPN) ,  OKAMOTO A (Nagasaki Prefectural Inst. of Fisheries, Nagasaki, JPN) ,  TSUCHIMOTO M (Nagasaki Univ., Nagasaki, JPN) ,  ISHIYA T (Nagasaki Univ., Nagasaki, JPN) ,  TACHIBANA K (Nagasaki Univ., Nagasaki, JPN) ,  TSUCHIMOTO M (Nagasaki Univ., Nagasaki, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 71  Issue： 1  Page： 187-194  Publication year： Feb. 2005 
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： *Trachurus japonicus ,...
Semi thesaurus term： 延髄破壊 ,...

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JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Fishing gears,fishing tackles  (FH03040N)

Substance index (3)： adenosine triphosphate ,  IMP ,  Lactic acid

Reference (24)：

• IWAMOTO, K. Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J. Food Sci. 1987, 52, 1514-1517
• MOCHIZUKI, S. Effect of storage temperature on post-mortem changes in the muscle of chub mackerel. Nippon Suisan Gakkaishi. 1999, 65, 495-500
• OKA, H. Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Nippon Suisan Gakkaishi. 1990, 56, 1673-1678
• MOCHIZUKI, S. Effect of various killing procedures and storage temperatures on post-mortem changes in the muscle of horse mackerel. Nippon Suisan Gakkaishi. 1994, 60, 125-130
• MOCHIZUKI, S. Effect of various killing procedures on post-mortem changes in the muscle of chub mackerel and round scad. Nippon Suisan Gakkaishi. 1996, 62, 453-457

Terms in the title (6)： 長崎 ,  近海 ,  マアジ ,  筋肉 ,  死後変化 ,  保存温度