ShareRigor contractions in "rested" and "partially exercised" chinook salmon white muscle as affected by temperature.
Author(s) : JERRETT A. R., HOLLAND A. J., CLEAVER S. E.
Type of article: Article
Summary
Effects of temperature and fatigue were studied concerning development of rigor contraction in either rested or stressed salmon fillets. The different stages of the experiments are described and the results are given.
Details
- Original title: Rigor contractions in "rested" and "partially exercised" chinook salmon white muscle as affected by temperature.
- Record ID : 1999-1745
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Mechanical property; Measurement; Treatment; Texture; Salmon; Fish; Fatigue
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Salmon fillet texture is determined by myofibre...
- Author(s) : TAYLOR R. G., FJAERA S. O., SKJERVOLD P. O.
- Date : 2002/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
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Post-mortem softening of fish muscle during chi...
- Author(s) : ANDO M., NISHIYABU A., TSUKAMASA Y., et al.
- Date : 1999/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 64 - n. 3
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ANALYSIS OF SURIMI GEL PROPERTIES BY COMPRESSIO...
- Author(s) : LEE C. M., CHUNG K. H.
- Date : 1989
- Languages : English
- Source: J. Texture Stud. - vol. 20 - n. 3
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Texturation par extrusion à froid de la pulpe d...
- Author(s) : BARON R., MASTAIL M., VALLET J. L., LUKOMSKA E.
- Date : 1996
- Languages : French
- Source: Sci. Aliments - vol. 16 - n. 1
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Herring surimi during low temperature setting, ...
- Author(s) : CHAN J. K., GILL T. A., THOMPSON J. W., SINGER D. S.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
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