Art

J-GLOBAL ID：200902233314983366   Reference number：03A0594154

Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution

浸漬溶液の浸透圧機能による魚肉中への食塩の浸透とそれが水分含量に及ぼす影響

Author (3)： OOIZUMI T (Fukui Prefectural Univ., Fukui, JPN) ,  KAWASE M (Fukui Prefectural Univ., Fukui, JPN) ,  AKAHANE Y (Fukui Prefectural Univ., Fukui, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 69  Issue： 4  Page： 830-835  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 ,...

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

Substance index (1)： Sorbitol

Reference (19)：

• 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 (7)： 浸漬 ,  溶液 ,  浸透圧 ,  魚肉 ,  食塩 ,  浸透 ,  水分含量