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EFFECTS OF THE FRESHNESS OF CHUB MACKEREL (SCOMBER JAPONICUS) ON THE CRYODENATURATION OF MYOFIBRILLAR PROTEINS.

[In Japanese. / En japonais.]

Author(s) : FUKUDA Y., TARAKITA Z., ARAI K.

Type of article: Article

Summary

MACKEREL STORED FOR VARIOUS TIMES IN CHILLED WATER WERE FROZEN TO 243 K (-30 DEG C) AND STORED SEVERAL MONTHS. DENATURATION IS MORE SIGNIFICANT IN POST RIGOR FROZEN FISH. (Bull. anal. CIE, FR., 38, N 11, 1984/11, 84-392-3.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-2014
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 50 - n. 5
  • Publication date: 1984

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