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CHANGES, DURING COLD STORAGE, IN THE TEXTURE OF FARMED AMBERFISH, KILLED BY DIFFERENT METHODS.

[In Japanese. / En japonais.]

Author(s) : OKA H., OHNO K., NINOMIYA J.

Type of article: Article

Summary

THE THREE METHODS FOR KILLING THIS FISH ARE AS FOLLOWS: INJECTION INTO THE SPINAL BULB, IMMERSION IN COLD SEA WATER, AND EXPOSURE TO AIR, BEFORE STORAGE AT 278 K (5 DEG C) FOR 45 HOURS. DURING THIS PERIOD, THE DEVELOPMENT OF RIGOR MORTIS IS STUDIED, IN RELATION TO AMBERFISH FLESH TEXTURE. (Bibliogr. int. CDIUPA, FR., 90-267984.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-0235
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 56 - n. 10
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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