Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 °c as a function of time

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 9, 1999, Pages 3809-3815

  García, María Luisa ^a   Martín Benito, Jaime ^a   Solas, María Teresa ^a   Fernández, Benjamín ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Frozen storage; Gadus morhua; Hexagonal network; Merluccius merluccius; Myofilament aggregation; Ultrastructure

Indexed keywords

ANIMAL; ANIMAL TISSUE; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; ELECTRON MICROSCOPY; FISH; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; IMAGE ANALYSIS; MEAT; MUSCLE FIBRIL; MUSCLE MALFORMATION; MYOFILAMENT; NONHUMAN; PROTEIN CROSS LINKING; SKELETAL MUSCLE; TEMPERATURE; TIME; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ANIMALS; FISHES; FROZEN FOODS; MEAT; MICROSCOPY, ELECTRON; MUSCLE, SKELETAL; MYOFIBRILS; TIME FACTORS;

ANIMALIA; GADUS MORHUA; MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

EID: 0344117568     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980925m     Document Type: Article

References (26)

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