Validity of a Puncture Test for Evaluating Change in Muscle Firmness of Fish during Ice Storage
- 1 January 1991
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 57 (12) , 2341
- https://doi.org/10.2331/suisan.57.2341
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods.NIPPON SUISAN GAKKAISHI, 1990
- Texture of raw and cooked fish muscles investigated by sensory and instrumental evaluations.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1990
- Relation of the rigor mortis of fish body and the texture of the muscle.NIPPON SUISAN GAKKAISHI, 1988
- Species difference and changes in the physical properties of fish muscle as freshness decreases.NIPPON SUISAN GAKKAISHI, 1985
- Sensory and Instrumental Evaluation of Snapper and Rockfish SpeciesJournal of Food Science, 1984