Effects of microbial growth on the preservation of scallop muscle in a vital state

KANEKO Ken-ichi; SATOMI Masataka; KIMURA Meiko; NOZAWA Hisanori; SEKI Nobuo

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J-GLOBAL ID：200902229856805033 Reference number：05A0920730

Effects of microbial growth on the preservation of scallop muscle in a vital state

活きた状態でのホタテガイ筋肉の保存に対する微生物増殖の影響

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Material：
Volume： 71 Issue： 5 Page： 1167-1173 Publication year： Oct. 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)

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Animal aquatic foods

Reference (11)：

NAGAMINE, H. Changes in freshness of live scallop during cold storage. Aomoriken Suisanbutu Kako Kenkyusho Kenkyu-Hokoku. 1987, 22-27
IWAMOTO, M. Changes in ATP and related breakdown compounds in the adductor muscle of 'Itayagai' scallop Pecten albicans during storage at various temperatures. Nippon Suisan Gakkaishi. 1991, 57, 153-156
KAWASHIMA, K. Effects of storage temperatures on the post-mortem biochemical changes in scallop adductor muscle. Nippon Suisan Gakkaishi. 1992, 58, 2175-2180
KIMURA, M. Effects of storage temperature on the rigor of scallop adductor muscle. Nippon Suisan Gakkaishi. 1997, 63, 621-626
WONGSO, S. Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage. J. Food Sci. 1998, 63, 772-776

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