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DIFFERENCES BETWEEN FISH SPECIES AND CHANGES IN THE PHYSICAL PROPERTIES OF FISH MEAT IN THE LOSS OF FRESHNESS.

[In Japanese. / En japonais.]

Author(s) : HATAE K.

Type of article: Article

Summary

COMPARISON OF RHEOLOGICAL PROPERTIES (FIRMNESS, COHESIVENESS, ETC) AND OF THE ELECTROPHORETIC PROFILE OF THE PROTEINS EXTRACTED FROM 5 FISH SPECIES STORED 14 DAYS AT 277 K (4 DEG C). THE CHANGES IN PHYSICAL PROPERTIES, ESPECIALLY MEAT SOFTENING, ARE CAUSED MORE BY STRUCTURAL TISSUE CHANGES THAN BY PROTEIN DISTRIBUTION. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-204204.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-1099
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 51 - n. 7
  • Publication date: 1985

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