Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)

Fisheries Science

Volumn 66, Issue 1, 2000, Pages 147-152

  Yada, Osamu ^a   Tsuchimoto, Mutsuyosi ^a   Wang, Qin ^a   Apablaza, Paula Andrea Gomez ^a   Jabarsyah, Abdul ^a   Tachibana, Katsuyasu ^a  

^a NAGASAKI UNIVERSITY   (Japan)

Author keywords

Atp related compounds; Carp (cultured); K value; Muscle fiber type; Pink muscle fiber; White muscle fiber

Indexed keywords

EID: 0002550362     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00022.x     Document Type: Article

References (4)

1. Tsuchimoto M, Misima T, Utsugi T et al. The speed of lowering in freshness of fishes in several waters and the effect of the habitat temperature on the speed. Nippon Suisan Gakkaishi 1986; 52: 1431-1441.
2. Tsuchimoto M, Misima T, Utsugi T et al. Resolution characteristics of ATP related compounds in fishes from several waters and the effect of habitat temperatures on the characters. Nippon Suisan Gakkaishi 1988; 54: 683-689.
3. Tomioka K, Endo K. K-value-increasing rates and IMF-degrading activities in various fish muscles. Nippon Suisan Gakkaishi 1984; 50: 889-892.
4. Tsuchimoto M. The degradation of freshness in fish. In: Nagasaki University (eds). Food Science and Management of Fisheries Under Competition in Japan. Ministry of Finance Printing Bureau, Tokyo, 1989; 24-75.