マサバ筋肉の死後変化に及ぼす致死後の貯蔵温度の影響
書誌事項
- タイトル別名
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- Effects of Storage Temperature on Post-mortem Changes in the Muscle of Chub Mackerel.
- マサバ キンニク ノ シゴ ヘンカ ニ オヨボス チシ ゴ ノ チョゾウ オンド ノ エイキョウ
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抄録
The effects of storage temperature on post-mortem changes in the muscle of chub mackerel caught in winter and in summer were investigated. The rate of progress of rigor-mortis was slowest in the group stored at 5°C in both experiments in winter and in summer. The changing rates of concentrations of ATP, IMP, inosine, and creatine phosphate of the dorsal muscle were slowest in the 5°C group in the winter experiment. In the summer experiment, those in the 5°C and 10°C the groups were slower than those in the 0°C group. The changing rate of the K-value in the 10°C group was more rapid. The values of breaking strength of dorsal muscle in the 5°C group were maintained significantly high values in winter, and slightly in summer. From these results, it was considered that the desirable storage temperature for delaying post-mortem changes of chub mackerel was 5°C regardless catch seasons.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 65 (3), 495-500, 1999
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681389157376
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- NII論文ID
- 110003160447
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- NII書誌ID
- AN00193422
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- COI
- 1:CAS:528:DyaK1MXjsFGhu74%3D
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 4734068
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可