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Effects of storage temperature on the rigor of scallop adductor muscle

Author
KIMURA, M1 ; NARITA, M1 ; NOMATA, H1 ; KANEKO, H2 ; YAMANAKA, H3
[1] Monbetsu Branch of Hokkaido Abashiri Fisheries Experimental Station, Minatomachi, Monbetsu, Hokkaido 094, Japan
[2] Hokkaido Central Fisheries Experimental Station, Hamanakacho, Yoichi, Hokkaido 046, Japan
[3] Department of Food Science and Technology, Tokyo University of Fisheries, Konan, Minato, Tokyo 108, Japan
Source

Nippon Suisan Gakkaishi. 1997, Vol 63, Num 4, pp 621-626 ; ref : 16 ref

CODEN
NSUGAF
ISSN
0021-5392
Scientific domain
Food science technology; Marine biology, limnology; Ecology; Environment
Publisher
Nippon Suisan Gakkai, Tokyo
Publication country
Japan
Document type
Article
Language
Japanese
Keyword (fr)
Condition optimalité Coquille Saint Jacques Effet température Entreposage frigorifique Etude comparative Muscle adducteur Qualité Rigidité cadavérique Bivalvia Invertebrata Mollusca Mollusque comestible
Keyword (en)
Optimality condition Scallop Temperature effect Refrigerated storage Comparative study Adductor muscle Quality Cadaveric rigidity Bivalvia Invertebrata Mollusca Edible mollusc
Keyword (es)
Condición optimalidad Venera Efecto temperatura Almacenamiento frigorífico Estudio comparativo Músculo aductor Calidad Rigidez cadavérica Bivalvia Invertebrata Mollusca Molusco comestible
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
2820821

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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