Coagulation test for determining end-point temperature of heated blue marlin meat

Fisheries Science

Volumn 66, Issue 1, 2000, Pages 153-160

  Uddin, Musleh ^a   Ishizaki, Shoichiro ^a   Tanaka, Munehiko ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Blue marlin; Coagulation; End point temperature; Lactate dehydrogenase; Sodium dodecylsulfate polyacrylamide gel electrophoresis

Indexed keywords

EID: 0001424782     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00023.x     Document Type: Article

References (4)

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3. Townsend WE, Blankenship LC. Methods for detecting processing temperatures of previously cooked meat and poultry products: A review. J. Food Prot. 1989; 52: 128-135.
4. Stalder JW, Smith GL, Keeton JT, Smith SB. Lactate dehydrogenase activity in bovine muscle as a means of determining heating endpoint. J. Food Sci. 1991; 56: 895-898.