ShareDIFFERENTIATION, BY ANALYSIS OF THE ERYTHROCYTES, OF FRESH OR FROZEN-THAWED FISH FILLETS.
[In Japanese. / En japonais.]
Author(s) : YOSHIOKA K., KITAMIKADO M.
Type of article: Article
Summary
IT IS SHOWN THAT THE ERYTHROCYTES PRESENT IN THE BLOOD AND IN THE DARK FLESH OF THE FISH ARE COMPLETELY ELIMINATED DURING FREEZING-THAWING. THUS, THIS CHARACTERISTIC MAKES IT POSSIBLE TO DIFFERENTIATE THE FRESH OR REFRIGERATED FILLETS FROM THE FROZEN OR THAWED FILLETS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241118.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1989-1450
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 7
- Publication date: 1988
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Erythrocyte; Measurement; Chilling; Blood; Fish; Fillet; Freezing-thawing; Freezing
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