메뉴 건너뛰기




Volumn 32, Issue 3, 2001, Pages 219-242

A review of sensory and instrumental methods used to evaluate the texture of fish muscle

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0035615984     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2001.tb01045.x     Document Type: Review
Times cited : (118)

References (76)
  • 1
    • 0030856967 scopus 로고    scopus 로고
    • Texture properties of farmed rainbow trout (Oncorhynchus mykiss): Effects of diet, muscle fat content and time of storage on ice
    • ANDERSEN, U.D., THOMASSEN, M.S. and RØRÅ, A.M.B. 1997. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): Effects of diet, muscle fat content and time of storage on ice. J. Sci. Food Agric. 74, 347-353.
    • (1997) J. Sci. Food Agric. , vol.74 , pp. 347-353
    • Andersen, U.D.1    Thomassen, M.S.2    Rørå, A.M.B.3
  • 2
    • 0032993003 scopus 로고    scopus 로고
    • Postmortem softening of fish muscle during chilled storage as affected by bleeding
    • ANDO, M., NISHIYABU, A., TSUKAMASA, Y. and MAKINODAN, Y. 1999. Postmortem softening of fish muscle during chilled storage as affected by bleeding. J. Food Sci. 64, 423-428.
    • (1999) J. Food Sci. , vol.64 , pp. 423-428
    • Ando, M.1    Nishiyabu, A.2    Tsukamasa, Y.3    Makinodan, Y.4
  • 3
    • 0000903338 scopus 로고
    • Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibres in the pericellular connective tissue
    • ANDO, M., TOYOHARA, H. and SAKAGUCHI, M. 1992a. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibres in the pericellular connective tissue. Nippon Suisan Gakkaishi 58, 567-570.
    • (1992) Nippon Suisan Gakkaishi , vol.58 , pp. 567-570
    • Ando, M.1    Toyohara, H.2    Sakaguchi, M.3
  • 4
    • 85011248458 scopus 로고
    • Three-dimensional structure of collagen fibrillar network of pericellular connective tissue in association with firmness of fish muscle
    • ANDO, M., TOYOHARA, H. and SAKAGUCHI, M. 1992b. Three-dimensional structure of collagen fibrillar network of pericellular connective tissue in association with firmness of fish muscle. Nippon Suisan Gakkaishi 58, 1361-1364.
    • (1992) Nippon Suisan Gakkaishi , vol.58 , pp. 1361-1364
    • Ando, M.1    Toyohara, H.2    Sakaguchi, M.3
  • 5
    • 0010902360 scopus 로고
    • Validity of a puncture test for evaluating change in muscle firmness during ice storage
    • ANDO, M., TOYOHARA, H., SHIMIZU, Y. and SAKAGUCHI, M. 1991a. Validity of a puncture test for evaluating change in muscle firmness during ice storage. Nippon Suisan Gakkaishi 57, 2341.
    • (1991) Nippon Suisan Gakkaishi , vol.57 , pp. 2341
    • Ando, M.1    Toyohara, H.2    Shimizu, Y.3    Sakaguchi, M.4
  • 6
    • 84986776508 scopus 로고
    • Postmortem tenderisation of rainbow trout (Onchorhyncus mykiss) muscle caused by gradual disintegration of the extra-cellular matrix structure
    • ANDO, M., TOYOHARA, H., SHIMIZU, Y. and SAKAGUCHI, M. 1991b. Postmortem tenderisation of. rainbow trout (Onchorhyncus mykiss) muscle caused by gradual disintegration of the extra-cellular matrix structure. J. Sci. Food Agric. 55, 589-597.
    • (1991) J. Sci. Food Agric. , vol.55 , pp. 589-597
    • Ando, M.1    Toyohara, H.2    Shimizu, Y.3    Sakaguchi, M.4
  • 7
    • 0031285670 scopus 로고    scopus 로고
    • Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage
    • ASHIE, I.N.A., SIMPSON, B.K. and RAMASWAMY, H.S. 1997. Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage. J. Muscle Foods 8, 13-32.
    • (1997) J. Muscle Foods , vol.8 , pp. 13-32
    • Ashie, I.N.A.1    Simpson, B.K.2    Ramaswamy, H.S.3
  • 8
    • 85005693410 scopus 로고
    • The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice
    • AZAM, K., MACKIE, I.M. and SMITH, J. 1988. The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice. Intern. J. Food Sci. Technol. 24, 69-79.
    • (1988) Intern. J. Food Sci. Technol. , vol.24 , pp. 69-79
    • Azam, K.1    Mackie, I.M.2    Smith, J.3
  • 9
    • 0011114296 scopus 로고    scopus 로고
    • Evaluation of fish freshness using mechanical methods
    • (G. Olafsdóttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdóttir and K. Heia, eds.) International Institute of Refrigeration, Paris
    • BARROSO, M., CARECHE, M. and BORDERÍAS, A.J. 1997. Evaluation of fish freshness using mechanical methods. In Methods to Determine the Freshness of Fish in Research and Industry, (G. Olafsdóttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdóttir and K. Heia, eds.) pp. 355-362, International Institute of Refrigeration, Paris.
    • (1997) Methods to Determine the Freshness of Fish in Research and Industry , pp. 355-362
    • Barroso, M.1    Careche, M.2    Borderías, A.J.3
  • 11
    • 0000819479 scopus 로고
    • Assessment of the textural quality of meat patties: Correlation of instrumental and sensory attributes
    • BEILKEN, S.L., EADIE, L.M., GRIFFITHS, I., JONES, P.N. and HARRIS, P. V. 1991. Assessment of the textural quality of meat patties: correlation of instrumental and sensory attributes. J. Food Sci. 56, 1465-1469.
    • (1991) J. Food Sci. , vol.56 , pp. 1465-1469
    • Beilken, S.L.1    Eadie, L.M.2    Griffiths, I.3    Jones, P.N.4    Harris, P.V.5
  • 12
    • 84991124605 scopus 로고
    • Texture analysis of fish fillets and minced fish by both sensory and instrumental methods
    • BORDERIAS, A.J., LAMUA, M. and TEJADA, M. 1983. Texture analysis of fish fillets and minced fish by both sensory and instrumental methods. J. Food Technol. 18, 85-95.
    • (1983) J. Food Technol. , vol.18 , pp. 85-95
    • Borderias, A.J.1    Lamua, M.2    Tejada, M.3
  • 13
    • 84985232952 scopus 로고
    • Instrument for non-destructive texture measurement of raw Atlantic cod (Gadus morhua) fillets
    • BOTTA, J. R. 1991. Instrument for non-destructive texture measurement of raw Atlantic cod (Gadus morhua) fillets. J. Food Sci. 56, 962-964, 968.
    • (1991) J. Food Sci. , vol.56 , pp. 962-964
    • Botta, J.R.1
  • 14
    • 0002832217 scopus 로고
    • Texture profile analysis
    • BOURNE, M.C. 1978. Texture profile analysis. Food Technol. 22, 62-66, 72.
    • (1978) Food Technol. , vol.22 , pp. 62-66
    • Bourne, M.C.1
  • 17
    • 84981372027 scopus 로고
    • Application of texture profile analysis to instrumental food texture evaluation
    • BREENE, W.M. 1975. Application of texture profile analysis to instrumental food texture evaluation. J. Texture Studies 6, 53-82.
    • (1975) J. Texture Studies , vol.6 , pp. 53-82
    • Breene, W.M.1
  • 18
    • 0002133615 scopus 로고
    • Fish flesh and the role of collagen - Its post-mortem aspects and implications for fish processing
    • (H.H. Huss, M. Jakobsen and J. Liston, eds.) Elsevier Science Publishers BV, Amsterdam
    • BREMNER, H.A. 1992. Fish flesh and the role of collagen - its post-mortem aspects and implications for fish processing. In Quality Assurance in the Fish Industry, (H.H. Huss, M. Jakobsen and J. Liston, eds.) pp. 39-62, Elsevier Science Publishers BV, Amsterdam.
    • (1992) Quality Assurance in the Fish Industry , pp. 39-62
    • Bremner, H.A.1
  • 19
  • 21
    • 84986465425 scopus 로고
    • Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish
    • CARDELLO, A.V., SAWYER, F.M., MALLER, O. and DIGMAN, L. 1982. Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish. J. Food Sci. 47, 1818-1823.
    • (1982) J. Food Sci. , vol.47 , pp. 1818-1823
    • Cardello, A.V.1    Sawyer, F.M.2    Maller, O.3    Digman, L.4
  • 22
    • 0000920106 scopus 로고    scopus 로고
    • Importance of frozen storage temperature in the type of aggregation of myofibrillar proteins in cod (Gadus morhua) fillets
    • CARECHE, M., DEL MAZO, M.L., TORREJÓN, P. and TEJADA, M. 1998. Importance of frozen storage temperature in the type of aggregation of myofibrillar proteins in cod (Gadus morhua) fillets. J. Agric. Food Chem. 46, 1539-1546.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 1539-1546
    • Careche, M.1    Del Mazo, M.L.2    Torrejón, P.3    Tejada, M.4
  • 23
    • 0032940822 scopus 로고    scopus 로고
    • Structural changes of hake (Merluccius merluccius L.) fillets: Effects of freezing and frozen storage
    • CARECHE, M., HERRERO, A.M., RODRIGUEZ-CASADO, A., DEL MAZO, M.L. and CARMONA, P. 1999. Structural changes of hake (Merluccius merluccius L.) fillets: Effects of freezing and frozen storage. J. Agric. Food Chem. 47, 952-959.
    • (1999) J. Agric. Food Chem. , vol.47 , pp. 952-959
    • Careche, M.1    Herrero, A.M.2    Rodriguez-Casado, A.3    Del Mazo, M.L.4    Carmona, P.5
  • 24
  • 25
    • 84981425431 scopus 로고
    • Texture of fish muscle
    • DUNAJSKI, E. 1979. Texture of fish muscle. J. Texture Studies 10, 301-318.
    • (1979) J. Texture Studies , vol.10 , pp. 301-318
    • Dunajski, E.1
  • 26
    • 0032103462 scopus 로고    scopus 로고
    • Collagen content in farmed Atlantic salmon (Salmo salar. L.) and subsequent changes in solubility during storage on ice
    • ECKHOFF, K.M., AIDOS, I., HEMRE, G.-I. and LIE, Ø. 1998. Collagen content in farmed Atlantic salmon (Salmo salar. L.) and subsequent changes in solubility during storage on ice. Food Che. 62, 197-200.
    • (1998) Food Che. , vol.62 , pp. 197-200
    • Eckhoff, K.M.1    Aidos, I.2    Hemre, G.-I.3    Lie, O.4
  • 27
    • 17844396506 scopus 로고    scopus 로고
    • Quality characteristics in raw and smoked fillets of Atlantic salmon, Salmo salar, fed high-energy diets
    • EINEN, O. and SKREDE, G. 1998. Quality characteristics in raw and smoked fillets of Atlantic salmon, Salmo salar, fed high-energy diets. Aquaculture Nutr. 4, 99-108.
    • (1998) Aquaculture Nutr. , vol.4 , pp. 99-108
    • Einen, O.1    Skrede, G.2
  • 28
    • 0032212702 scopus 로고    scopus 로고
    • Starvation prior to slaughter in Atlantic salmon (Salmo salar). II. Muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets
    • EINEN, O. and THOMASSEN, M.S. 1998. Starvation prior to slaughter in Atlantic salmon (Salmo salar). II. Muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture 169, 37-53.
    • (1998) Aquaculture , vol.169 , pp. 37-53
    • Einen, O.1    Thomassen, M.S.2
  • 29
    • 0029097417 scopus 로고
    • Fillet texture of rainbow trout as affected by feeding strategy, slaughtering procedure and storage post mortem
    • FÆERGEMAND, J., RØNSHOLDT, B., ALSTED, N. and BØRRESEN, T. 1995. Fillet texture of rainbow trout as affected by feeding strategy, slaughtering procedure and storage post mortem. Wat. Sci. Technol. 31, 225-231.
    • (1995) Wat. Sci. Technol. , vol.31 , pp. 225-231
    • Fæergemand, J.1    Rønsholdt, B.2    Alsted, N.3    Børresen, T.4
  • 30
    • 84981849482 scopus 로고
    • The texturometer - A new instrument for objective texture measurement
    • FRIEDMAN, H.H., WHITNEY, J.E. and SZCZESNIAK, A.S. 1963. The texturometer - a new instrument for objective texture measurement. J. Food Sci. 28, 390-396.
    • (1963) J. Food Sci. , vol.28 , pp. 390-396
    • Friedman, H.H.1    Whitney, J.E.2    Szczesniak, A.S.3
  • 31
    • 0002097180 scopus 로고    scopus 로고
    • Physical, chemical and sensory analysis of freshly harvested sardines (Sardina pilchardus) stored at 4C
    • GÖKODLU, N., ÖZDEN, Ö. and ERKAN, N. 1998. Physical, chemical and sensory analysis of freshly harvested sardines (Sardina pilchardus) stored at 4C. J. Aquat. Food Prod. Technol. 7(2), 5-15.
    • (1998) J. Aquat. Food Prod. Technol. , vol.7 , Issue.2 , pp. 5-15
    • Gökodlu, N.1    Özden, O.2    Erkan, N.3
  • 33
    • 0002651982 scopus 로고
    • Rheology as means of evaluating muscle functionality of processed foods
    • HAMANN, D.D. 1988. Rheology as means of evaluating muscle functionality of processed foods. Food Technol. 42(6), 66-71.
    • (1988) Food Technol. , vol.42 , Issue.6 , pp. 66-71
    • Hamann, D.D.1
  • 34
    • 84981409971 scopus 로고
    • Sensory and instrumental evaluation of material properties of fish gels
    • HAMANN, D.D. and WEBB, N.B. 1979. Sensory and instrumental evaluation of material properties of fish gels. J. Texture Studies 10, 117-130.
    • (1979) J. Texture Studies , vol.10 , pp. 117-130
    • Hamann, D.D.1    Webb, N.B.2
  • 36
    • 84985226102 scopus 로고
    • Discriminative characterisation of different texture profiles of various cooked fish muscles
    • HATAE, K., YOSHIMATSU, F. and MATSUMOTO, J.J. 1984. Discriminative characterisation of different texture profiles of various cooked fish muscles. J. Food Sci. 49, 721-726.
    • (1984) J. Food Sci. , vol.49 , pp. 721-726
    • Hatae, K.1    Yoshimatsu, F.2    Matsumoto, J.J.3
  • 37
    • 84987378205 scopus 로고
    • Role of muscle fibers in contributing firmness of cooked fish
    • HATAE, K., YOSHIMATSU, F. and MATSUMOTO, J.J. 1990. Role of muscle fibers in contributing firmness of cooked fish. J. Food Sci. 55(3), 693-696.
    • (1990) J. Food Sci. , vol.55 , Issue.3 , pp. 693-696
    • Hatae, K.1    Yoshimatsu, F.2    Matsumoto, J.J.3
  • 39
    • 0029823024 scopus 로고    scopus 로고
    • Quality of Atlantic mackerel (Scomber scombrus L. ) fillets during modified atmosphere storage
    • HONG, L.C., LEBLANC, E.L., HAWRYSH, Z.J. and HARDIN, R.T. 1996. Quality of Atlantic mackerel (Scomber scombrus L. ) fillets during modified atmosphere storage. J. Food Sci. 61, 646-651.
    • (1996) J. Food Sci. , vol.61 , pp. 646-651
    • Hong, L.C.1    Leblanc, E.L.2    Hawrysh, Z.J.3    Hardin, R.T.4
  • 40
    • 0003066622 scopus 로고
    • Aspects of fish texture
    • (G.C. Birch, J.G. Brennan and K.J. Parker, eds.) Applied Science Publishers Ltd., London
    • HOWGATE, P. 1977. Aspects of fish texture. In Sensory Properties of Foods, (G.C. Birch, J.G. Brennan and K.J. Parker, eds.) pp. 249-269, Applied Science Publishers Ltd., London.
    • (1977) Sensory Properties of Foods , pp. 249-269
    • Howgate, P.1
  • 41
    • 0030335616 scopus 로고    scopus 로고
    • Research note: Fiber diameter and fish texture
    • HURLING, R., RODELL, J.B. and HUNT, H.D. 1996. Research note: Fiber diameter and fish texture. J. Texture Studies 27, 679-685.
    • (1996) J. Texture Studies , vol.27 , pp. 679-685
    • Hurling, R.1    Rodell, J.B.2    Hunt, H.D.3
  • 42
    • 21844502670 scopus 로고
    • Perceived texture: Direct and indirect methods for use in product development
    • JACK, F.R., PATERSON, A. and PIGGOTT, J.R. 1995. Perceived texture: direct and indirect methods for use in product development. Intern. J. Food Sci. Technol. 30, 1-12.
    • (1995) Intern. J. Food Sci. Technol. , vol.30 , pp. 1-12
    • Jack, F.R.1    Paterson, A.2    Piggott, J.R.3
  • 44
    • 84981421327 scopus 로고
    • A generalised phenomenological rheological model for fish flesh
    • JOHNSON, E.A., PELEG, M., SEGARS, R.A. and KAPSALIS, J.G. 1981b. A generalised phenomenological rheological model for fish flesh. J. Texture Studies 12, 413-425.
    • (1981) J. Texture Studies , vol.12 , pp. 413-425
    • Johnson, E.A.1    Peleg, M.2    Segars, R.A.3    Kapsalis, J.G.4
  • 45
    • 0033168987 scopus 로고    scopus 로고
    • Muscle development and growth: Potential implications for flesh quality in fish
    • JOHNSTON, I.A. 1999. Muscle development and growth: potential implications for flesh quality in fish. Aquaculture 177, 99-115.
    • (1999) Aquaculture , vol.177 , pp. 99-115
    • Johnston, I.A.1
  • 46
    • 84981479021 scopus 로고
    • The terminology of food texture
    • JOWITT, R. 1974. The terminology of food texture. J. Texture Studies 5, 351-358.
    • (1974) J. Texture Studies , vol.5 , pp. 351-358
    • Jowitt, R.1
  • 47
    • 0021785381 scopus 로고
    • Quantitative analysis of texture change in cod muscle during frozen storage
    • KIM, Y.J. and HELDMAN, D.R. 1985. Quantitative analysis of texture change in cod muscle during frozen storage. J. Food Process Engineering 7, 265-272.
    • (1985) J. Food Process Engineering , vol.7 , pp. 265-272
    • Kim, Y.J.1    Heldman, D.R.2
  • 49
    • 84981477539 scopus 로고
    • Texture and the fragility of fish muscle cells. Research at the Torry research station. Review paper
    • LOVE, R.M. 1983. Texture and the fragility of fish muscle cells. Research at the Torry Research Station. Review paper. J. Texture Studies 14, 323-352.
    • (1983) J. Texture Studies , vol.14 , pp. 323-352
    • Love, R.M.1
  • 51
    • 84948501135 scopus 로고
    • The effects of freezing on flesh proteins
    • MACKIE, I.M. 1993. The effects of freezing on flesh proteins. Food Rev. Intern. 9(4), 575-610.
    • (1993) Food Rev. Intern. , vol.9 , Issue.4 , pp. 575-610
    • Mackie, I.M.1
  • 53
    • 0033241736 scopus 로고    scopus 로고
    • Instrumental single and double compression tests to predict sensory texture characteristics of food
    • MEULLENET, J-F.C. and GROSS, J. 1999. Instrumental single and double compression tests to predict sensory texture characteristics of food. J. Texture Studies 30, 167-180.
    • (1999) J. Texture Studies , vol.30 , pp. 167-180
    • Meullenet, J.-F.C.1    Gross, J.2
  • 54
    • 0033237073 scopus 로고    scopus 로고
    • Prediction of rice texture by spectral stress strain analysis: A novel technique for treating instrumental extrusion data used for predicting sensory texture profiles
    • MEULLENET, J.-F.C., SITAKALIN, C. and MARKS, B.P. 1999. Prediction of rice texture by spectral stress strain analysis: A novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. J. Texture Studies 30, 435-450.
    • (1999) J. Texture Studies , vol.30 , pp. 435-450
    • Meullenet, J.-F.C.1    Sitakalin, C.2    Marks, B.P.3
  • 55
    • 0001560296 scopus 로고
    • Behaviour of myofibrillar proteins and collagen in hake (Merluccius meluccius L.) muscle during frozen storage and its effects on texture
    • MONTERO, P. and BORDERÍAS, J. 1990. Behaviour of myofibrillar proteins and collagen in hake (Merluccius meluccius L.) muscle during frozen storage and its effects on texture. Z. Lebensm. Unters. Forsch. 190, 112-117.
    • (1990) Z. Lebensm. Unters. Forsch. , vol.190 , pp. 112-117
    • Montero, P.1    Borderías, J.2
  • 56
    • 0039064480 scopus 로고
    • Influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle
    • (H.H. Huss, M. Jakobsen and J. Liston, eds.) Elsevier Science Publisher BV, Amsterdam
    • MONTERO, P. and BORDERIAS, J. 1992. Influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle. In Quality Assurance in the Fish Industry, (H.H. Huss, M. Jakobsen and J. Liston, eds.) pp. 149-167, Elsevier Science Publisher BV, Amsterdam.
    • (1992) Quality Assurance in the Fish Industry , pp. 149-167
    • Montero, P.1    Borderias, J.2
  • 57
    • 84981440347 scopus 로고
    • Sensory and mechanical attributes of gel texture. II. Gelation, sodium alginate and kappa-carrageenan gels
    • MUN̄OZ, A.M., PANGBORN, R.M. and NOBLE, A.C. 1986. Sensory and mechanical attributes of gel texture. II. Gelation, sodium alginate and kappa-carrageenan gels. J. Texture Studies 17, 17-36.
    • (1986) J. Texture Studies , vol.17 , pp. 17-36
    • Muñoz, A.M.1    Pangborn, R.M.2    Noble, A.C.3
  • 58
    • 0032004365 scopus 로고    scopus 로고
    • Body composition and sensory assessment of three weight groups of Atlantic halibut (Hippoglossus hippoglossus) fed three pellet sizes and three dietary fat levels
    • NORTVEDT, R. and TUENE, S. 1998. Body composition and sensory assessment of three weight groups of Atlantic halibut (Hippoglossus hippoglossus) fed three pellet sizes and three dietary fat levels. Aquaculture 161, 295-313.
    • (1998) Aquaculture , vol.161 , pp. 295-313
    • Nortvedt, R.1    Tuene, S.2
  • 59
    • 0000140297 scopus 로고
    • Liquid holding capacity and structural changes during heating of fish muscle: Cod (Gadus morhua l.) and salmon (Salmo salar)
    • OFSTAD, R., KIDMAN, S., MYKLEBUST, R. and HERMANSSON, A.-M. 1993. Liquid holding capacity and structural changes during heating of fish muscle: cod (Gadus morhua L.) and salmon (Salmo salar). Food Structure 12, 163-174.
    • (1993) Food Structure , vol.12 , pp. 163-174
    • Ofstad, R.1    Kidman, S.2    Myklebust, R.3    Hermansson, A.-M.4
  • 60
    • 0001067095 scopus 로고    scopus 로고
    • The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems
    • ORBAN, E., SINESIO, F. and PAOLETTI, F. 1997. The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems. Food Sci. Technol. 30, 214-217.
    • (1997) Food Sci. Technol. , vol.30 , pp. 214-217
    • Orban, E.1    Sinesio, F.2    Paoletti, F.3
  • 61
    • 0016764489 scopus 로고
    • Beobachtungen und untersuchungen zum problem von konsistenzmängeln bei geräuchertem schwarzen heilbutt (Reinhardtius hippoglossoides)
    • PRIEBE, K. and REICHSTEIN, K. 1975. Beobachtungen und Untersuchungen zum Problem von Konsistenzmängeln bei geräuchertem Schwarzen Heilbutt (Reinhardtius hippoglossoides). Arch. Lebensmittelhyg. 26, 121-128.
    • (1975) Arch. Lebensmittelhyg. , vol.26 , pp. 121-128
    • Priebe, K.1    Reichstein, K.2
  • 62
    • 0344258412 scopus 로고    scopus 로고
    • Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics
    • RØRÅ, A.M.B., KVALE, A., MØRKØRE, T., RØRVIK, K.-A., STEIEN, S.H. and THOMASSEN, M.S. 1998. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Res. Intern. 31, 601-609.
    • (1998) Food Res. Intern. , vol.31 , pp. 601-609
    • Rørå, A.M.B.1    Kvale, A.2    Mørkøre, T.3    Rørvik, K.-A.4    Steien, S.H.5    Thomassen, M.S.6
  • 63
    • 0039656613 scopus 로고    scopus 로고
    • Food texture: Concept and measurement
    • SÁNCHEZ, M.T. 1996. Food texture: concept and measurement. Alimentaria 272, 29-34.
    • (1996) Alimentaria , vol.272 , pp. 29-34
    • Sánchez, M.T.1
  • 64
    • 0000833688 scopus 로고
    • Type v collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle
    • SATO, K., OHASHI, C., OHTSUKI, K. and KAWABATA, M. 1991. Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J. Agric. Food Chem. 39, 1222-1225.
    • (1991) J. Agric. Food Chem. , vol.39 , pp. 1222-1225
    • Sato, K.1    Ohashi, C.2    Ohtsuki, K.3    Kawabata, M.4
  • 65
    • 33748833503 scopus 로고    scopus 로고
    • Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods
    • SCHUBRING, R. and OEHLENSCHLÄGER, J. 1997. Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods. Z. Lebensm. Unters. Forsch. 205, 89-92.
    • (1997) Z. Lebensm. Unters. Forsch. , vol.205 , pp. 89-92
    • Schubring, R.1    Oehlenschläger, J.2
  • 67
    • 0031433149 scopus 로고    scopus 로고
    • Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo salar)
    • SIGHOLT, T., ERIKSON, U., RUSTAD, T., JOHANSEN, S., NORDTVEDT, T.S. and SELAND, A. 1997. Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo salar). J. Food Sci. 62, 898-905.
    • (1997) J. Food Sci. , vol.62 , pp. 898-905
    • Sigholt, T.1    Erikson, U.2    Rustad, T.3    Johansen, S.4    Nordtvedt, T.S.5    Seland, A.6
  • 70
    • 84981845071 scopus 로고
    • Classification of textural characteristics
    • SZCZESNIAK, A.S. 1963. Classification of textural characteristics. J. Food Sci. 28, 385-389.
    • (1963) J. Food Sci. , vol.28 , pp. 385-389
    • Szczesniak, A.S.1
  • 71
    • 0033440875 scopus 로고    scopus 로고
    • Effect of processing conditions, lipid content and freshness on acceptability of smoked catfish
    • TOMË, E., KODAIRA, M. and MATSUNAGA, Y. 1999. Effect of processing conditions, lipid content and freshness on acceptability of smoked catfish. Food Sci. Technol. Intern. 5, 167-176.
    • (1999) Food Sci. Technol. Intern. , vol.5 , pp. 167-176
    • Tomë, E.1    Kodaira, M.2    Matsunaga, Y.3
  • 72
    • 0010764965 scopus 로고    scopus 로고
    • Seasonal changes in muscle firmness and proximate composition of red seabream
    • TOUHATA, K., TOYOHARA, H., TANAKA, M., TOKUDA, Y., SAKAGUCHI, M. and TANAKA, H. 1998. Seasonal changes in muscle firmness and proximate composition of red seabream. Fish. Sci. 64, 513-516.
    • (1998) Fish. Sci. , vol.64 , pp. 513-516
    • Touhata, K.1    Toyohara, H.2    Tanaka, M.3    Tokuda, Y.4    Sakaguchi, M.5    Tanaka, H.6
  • 73
    • 0032726102 scopus 로고    scopus 로고
    • Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish
    • TOYOHARA, M., MURATA, M., ANDO, M., KUBOTA, S., SAKAGUCHI, M. and TOYOHARA, H. 1999. Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish. J. Food Sci. 64, 804-807.
    • (1999) J. Food Sci. , vol.64 , pp. 804-807
    • Toyohara, M.1    Murata, M.2    Ando, M.3    Kubota, S.4    Sakaguchi, M.5    Toyohara, H.6
  • 74
    • 0032859032 scopus 로고    scopus 로고
    • The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test
    • VELAND, J.O. and TORRISSEN, O.J. 1999. The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test. J. Sci. Food Agric. 79, 1737-1746.
    • (1999) J. Sci. Food Agric. , vol.79 , pp. 1737-1746
    • Veland, J.O.1    Torrissen, O.J.2
  • 75
    • 0002489928 scopus 로고    scopus 로고
    • Post mortem denaturation of fish muscle proteins - Changes in some myofibrillar, intermediate filament and costameric proteins
    • (G. Olafsdóttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdóttir and K. Heia, eds.) International Institute of Refrigeration, Paris
    • VERREZ-BAGNIS, V. 1997. Post mortem denaturation of fish muscle proteins - changes in some myofibrillar, intermediate filament and costameric proteins. In Methods to Determine the Freshness of Fish in Research and Industry, (G. Olafsdóttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdóttir and K. Heia, eds.) pp. 229-237, International Institute of Refrigeration, Paris.
    • (1997) Methods to Determine the Freshness of Fish in Research and Industry , pp. 229-237
    • Verrez-Bagnis, V.1
  • 76
    • 0005974818 scopus 로고
    • Texture profile panelling: A systematic subjective method for describing and comparing the textures of fish materials particularly partial comminutes
    • (J.J. Connell, ed.) Fishing News Books Ltd., Farnham, Surrey, England
    • WEDDLE, R.B. 1980. Texture profile panelling: a systematic subjective method for describing and comparing the textures of fish materials particularly partial comminutes. In Advances in Fish Science and Technology, (J.J. Connell, ed.) pp. 409-417, Fishing News Books Ltd., Farnham, Surrey, England.
    • (1980) Advances in Fish Science and Technology , pp. 409-417
    • Weddle, R.B.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.