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Studies on thaw-rigor in red sea bream and carp muscles.

Author(s) : MA L. B., YAMANAKA H.

Type of article: Article

Summary

Texture changes of frozen fish during thawing are measured. They are interpreted in relation to physical properties, ATP and lactate contents of muscle. The thaw-rigor variations of the fish are studied as a function of the internal temperature.

Details

  • Original title: Studies on thaw-rigor in red sea bream and carp muscles.
  • Record ID : 1992-2868
  • Languages: English
  • Source: Nippon Suisan Gakkaishi - vol. 57 - n. 7
  • Publication date: 1991

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