ShareChanges in the fine structure of the myocommata-muscle fibre junction related to gaping in rested and exercised muscle from king salmon (Oncorhynchus tshawytscha).
Author(s) : FLETCHER G. C., HALLETT I. C., JERRETT A. R., HOLLAND A. J.
Type of article: Article
Summary
The primary determinant of gaping was the time in chill storage before freezing. Increased time in frozen storage resulted in slightly more gaping. Under laboratory handling conditions, the exercised fillets showed the same pattern of gaping as rested fillets when viewed either pre- or post-rigor.
Details
- Original title: Changes in the fine structure of the myocommata-muscle fibre junction related to gaping in rested and exercised muscle from king salmon (Oncorhynchus tshawytscha).
- Record ID : 1998-1099
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 3
- Publication date: 1997
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Structure; Muscle; Cutting (action); Salmon; Fish; Fillet
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- Languages : English
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- Author(s) : TAKAHASHI T., TAKEZAWA H.
- Date : 1995
- Languages : Japanese
- Source: Refrigeration - vol. 70 - n. 816
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- Author(s) : HAGURA Y.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
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- Date : 1997/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 6
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Ultrastructural changes of frozen fish muscle.
- Author(s) : YOSHIOKA K.
- Date : 1998/05
- Languages : Japanese
- Source: Refrigeration - vol. 73 - n. 847
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