Art

J-GLOBAL ID：200902238270272825   Reference number：04A0802291

Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage

生息海域の違いが冷蔵中のマサバ筋肉のテクスチャとV型コラーゲンの逐次分解に及ぼす影響

Author (7)： SHIGEMURA Y (Kinki Univ., Nara) ,  ANDO M (Kinki Univ., Nara) ,  OISHI K (Kinki Univ., Nara) ,  MOCHIZUKI S (Oita Univ., Oita) ,  TSUKAMASA Y (Kinki Univ., Nara) ,  MAKINODAN Y (Kinki Univ., Nara) ,  KAWAI T (Osaka Prefecture Univ., Osaka, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 70  Issue： 5  Page： 933-935  Publication year： Oct. 2004 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 短報  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *Scomber japonicus ,...
Semi thesaurus term： collagen V ,...

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JST classification (2)： Fishing in general  (FH03010G) ,  Animal aquatic foods  (FJ13020C)

Reference (21)：

• 1. Mochizuki S, Sato A. 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.
• 2. Ando M, Joka M, Mochizuki S, Satoh K, Tsukamasa Y, Makinodan Y. Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage. Fish. Sci. 2001; 67: 744-751.
• 3. Sato K, Uratuji S, Sato M, Mochizuki S, Shigemura Y, Ando M, Nakamura Y, Ohtuki K. Effect of slaughter method on degradation of intramuscular type V collagen during shortterm chilled storage of chub mackerel. Scomber Japonicus. J. Food Biochem. 2002; 26: 415-429.
• 4. Ando M. Correspondence of collagen to the softening of fish meat during refrigeration. In: Sato K, Sakaguchi M, Bremner HA (eds). Extracellularmatrix of Fish and Shellfish. Research Signpost, India. 1999; 69-79.
• 5. Tide Tables Vol. 1. Japan maritime Safety Agency. 1998; 350-354.

Terms in the title (9)： 生息 ,  海域 ,  冷蔵 ,  マサバ ,  筋肉 ,  テクスチャ ,  V型コラーゲン ,  逐次 ,  分解