Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations

Journal of the Science of Food and Agriculture

Volumn 82, Issue 13, 2002, Pages 1541-1550

  Thakur, Dhirendra Prasad ^a   Morioka, Katsuji ^a   Itoh, Yoshiaki ^a   Obatake, Atsushi ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Anatomical variation; Collagen content; Cultured fish; Meat texture; Proximate composition; Yellowtail

Indexed keywords

BIOCHEMICAL COMPOSITION;

SERIOLA; SERIOLA QUINQUERADIATA;

EID: 0036794067     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1227     Document Type: Article

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