Art

J-GLOBAL ID：200902221477450154   Reference number：04A0642708

Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage

冷蔵中のハマチ筋肉の軟化現象に関与するI型コラーゲンの分解

Author (4)： SHIGEMURA Y (Kinki Univ., Nara, JPN) ,  ANDO M (Kinki Univ., Nara, JPN) ,  HARADA K (Kinki Univ., Nara, JPN) ,  TSUKAMASA Y (Kinki Univ., Nara, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 70  Issue： 4  Page： 703-709  Publication year： Aug. 2004 
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： *Seriola quinqueradiata ,...
Semi thesaurus term： young yellowtail ,...

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

Reference (29)：

• 1. Ando M, Toyohara H, Shimizu Y, Sakaguchi M. Post-mortem tenderization of rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure. J. Sci. Food Agric. 1991; 55: 589-597.
• 2. Ando M, Toyohara H, Sakaguchi M. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue. Nippon Suisan Gakkaishi 1992; 58: 567-570.
• 3. Ando M, Toyohara H, Shimizu Y, Sakaguchi M. Postmortem tenderization of fish muscle due to weakening of pericellular connective tissue. Nippon Suisan Gakkaishi 1993; 59: 1073-1076.
• 4. Ando M, Yoshimoto Y, Inabu K, Nakagawa T, Makinodan Y. Post-mortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissue corresponding to post-mortem tenderization. Fish. Sci. 1996; 61: 327-330.
• 5. Sato K, Ohashi C, Ohtsuki K, Kawabata M. Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J. Agric. Food Chem. 1991; 39: 1222-1225.

Terms in the title (7)： 冷蔵 ,  ハマチ ,  筋肉 ,  軟化 ,  現象 ,  I型コラーゲン ,  分解