ShareStudies on the mechanism of thaw rigor in carp.
Author(s) : MA L. B., YAMANAKA H., USHIO H., WATABE S.
Type of article: Article
Summary
A study during fish thawing of the development of rigor mortis in relation to calcium-ATPase activity, the calcium content of the sarcoplasm reticulum and the changes in muscle ultrastructure.
Details
- Original title: Studies on the mechanism of thaw rigor in carp.
- Record ID : 1993-2707
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 8
- Publication date: 1992
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Thawing; Muscle; Carp; Physical property; Fish; Enzyme; Freezing
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HASTENING OF PHOSPHOLIPID BREAKDOWN IN FISH MUS...
- Author(s) : HANAOKA K., TOYOMIZU M.
- Date : 1979
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 4
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EFFECT OF SEVERAL THAWING CONDITIONS ON THE QUA...
- Author(s) : YOSHIOKA K.
- Date : 1981
- Languages : Japanese
- Source: J. jap. Soc. Food Nutr. - vol. 34 - n. 4
View record
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RATE OF DENATURATION OF CARP ACTOMYOSIN IN FROZ...
- Author(s) : OHTA F., OKADA T.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 678
View record
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STUDY OF HISTOLOGICAL CHANGES IN THE SKELETAL F...
- Author(s) : BELLO R.
- Date : 1980
- Languages : English
View record
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DOES FORMALDEHYDE FORM CROSS-LINKS BETWEEN MYOF...
- Author(s) : REHBEIN H.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record