Art

J-GLOBAL ID：201802289207413245   Reference number：18A0945176

Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major

ブランド魚マダイPagrus majorの肉質に及ぼす蛋白質分解の影響

Author (3)： NAGASAKA Reiko (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  HARIGAYA Atsuko (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  OHSHIMA Toshiaki (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 3  Page： 465-473  Publication year： May. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Pagrus major ,  *fish meat ,  brand ,  *food texture ,  sensory test ,  *fish protein ,  *proteolysis ,  Apoptosis ,  Autophagy ,  taste ,  sensory properties ,  *food property
Semi thesaurus term： Pagrus major

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

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Terms in the title (5)： ブランド ,  マダイ ,  Pagrus ,  肉質 ,  蛋白質分解