Chemical components and body color of horse mackerel caught in different areas

Fisheries Science

Volumn 68, Issue 3, 2002, Pages 587-594

  Osako, Kazufumi ^a   Yamaguchi, Akira ^a   Kurokawa, Takao ^a   Kuwahara, Koichi ^a   Saito, Hiroaki ^b   Nozaki, Yukinori ^c  

^a NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

^c NAGASAKI UNIVERSITY   (Japan)

Author keywords

Body color; Crude lipid; Crude protein; Extractive nitrogen; Horse mackerel; Muscle components

Indexed keywords

EQUUS CABALLUS;

EID: 0036311374     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00465.x     Document Type: Article

References (23)

1. A study on the horse mackerel
2. A study on the race of jack mackerel found in Wakasa Bay
3. Carangidae
4. Processing the foods from native raw materials
5. The trading tendency of imported marine products in processing industries
6. Horse mackerel
7. Taste of horse mackerel
8. Horse mackerel
9. Seasonal variations in lipids and fatty acid compositions of frigate mackerel Auxis rochei
10. Seasonal variation of proximate composition for horse mackerel Trachurus japonicus
11. Fish physiologies
12. The relation between seasonal variation of diamine oxidase activity and chemical composition of common mackerel Scomber japonicus
13. Seasonal variation of lipids of horse mackerel
14. Lipids
15. Chemical component of sardine caught in the coast of Nagasaki Prefecture
16. Kamaboko forming ability of sardine caught in the coast of Nagasaki Prefecture
17. The aptitude of fishes as raw materials of fish products
18. Seasonal variations in the kamaboko gel forming ability of horse mackerel meat paste
19. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish
20. Age, growth and maturation
21. Ecological studies on the jack mackerel, Trachurus japonicus
22. Oceanographical character of the sea offshore from West Japan