Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage

Fisheries Science

Volumn 66, Issue 2, 2000, Pages 384-389

  Pong, Ching Yung ^a   Chiou, Tze Kuei ^a   Ming Lang, H O ^a   Jiang, Shann Tzong ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Meat color; Metmyoglobin; Metmyoglobin reductase; Nicotinamide adenine dinucleotide phosphate; Shelf life; Tuna

Indexed keywords

EID: 0003747214     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00059.x     Document Type: Article

References (3)

1. Kropf DH, Hunt MC, Piske D. Color formation and retention in fresh meat. Proc. Meat Ind. Res. Conf. 1986; 62-66.
2. Faustman C, Cassens RG. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1990; 1: 217-243.
3. Kanoh S, Suzuki T, Maeyama K, Takewa T, Watabe S, Hashimoto K. Comparative studies on ordinary and dark muscles of tuna fish. BulL Jap. Soc. Sci. Fish. 1986; 52: 1807-1816.