The connective tissues of fish. IX. Gaping in farmed species

International Journal of Food Science & Technology

Volumn 23, Issue 1, 1988, Pages 23-30

  LAVETY J ^a   AFOLABI, O A ^a   LOVE, R M ^a  

^a Torry Research Station ^*  (United Kingdom)

Author keywords

Connective tissues; farmed fish; gaping; rearing temperature; rigor mortis; seasonal variation

Indexed keywords

EID: 85005681551     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb00546.x     Document Type: Article

References (16)

1. The collagen thermostability of some species and subspecies of the gadoid fish
2. Muscle fibre‐connective tissue junctions in the fish blue grenadier Macruronus novaezelandiae. A scanning electron microscope study
3. Problems associated with freezing very fresh fish
4. The post‐mortem pH of cod and haddock muscle and its seasonal variation
5. The connective tissues of fish. III. The effect of pH on gaping in cod entering rigor mortis at different temperatures
6. The connective tissues of fish. V. Gaping in cod of different sizes as influenced by a seasonal variation in the ultimate pH
7. The connective tissues of fish. VI. Mechanical studies on isolated myocommata
8. The connective tissues of fish. II. Gaping in commercial species of frozen fish in relation to rigor mortis
9. The connective tissues of fish. I. The influence of biological condition in cod on gaping in frozen‐thawed muscle
10. The connective tissues and collagens of cod during starvation
11. The amino acid composition of some fish collagens: the relation between composition and structure
12. Physicochemical studies on the skin and leather of marine animals. XII. The content of hydroxyproline in the collagen of different fish skins
13. The connective tissues of fish. VIII. Comparative studies on hake, cod and catfish collagens