ShareStudies 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
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Japan; Carp; Physico-chemical property; Fish; Sea bream; Freezing
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