Art

J-GLOBAL ID：201802276704337650   Reference number：18A2150934

Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

塩漬け中の凍結融解したBigeyeマグロ(Thunnus obesus)肉の微細構造修飾と品質特性に及ぼすその影響【JST・京大機械翻訳】

Author (5)： Jiang Qingqing (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan) ,  Nakazawa Naho (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan) ,  Hu Yaqin (Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhe...) ,  Osako Kazufumi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan) ,  Okazaki Emiko (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 100  Page： 213-219  Publication year： 2019 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The evolution of tissue micros...

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Thesaurus term： Connective Tissue ,  water holding capacity ,  quality characteristic ,  air gap ,  swelling ,  muscle fiber ,  Proteins ,  *micro structure ,  *curing (salting) ,  Osmotic Pressure ,  *freeze-thaw ,  physical chemistry ,  Fish Products ,  Adhesiveness ,  qualia
Semi thesaurus term： 質感 , 【Automatic Indexing@JST】

Author keywords (5)： Microstructure ,  Water-holding capacity ,  Texture ,  Color ,  Salting

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F)

Terms in the title (8)： 塩漬け ,  凍結融解 ,  マグロ ,  Thunnus ,  肉 ,  微細構造 ,  修飾 ,  品質特性