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Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major
https://oacis.repo.nii.ac.jp/records/1989
https://oacis.repo.nii.ac.jp/records/19894950d93e-d511-4269-bce1-849cbab427ce
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2020-09-28 | |||||
タイトル | ||||||
タイトル | Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | brand fish, organoleptic analysis, proteolysis, red sea bream | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Nagasaka, Reiko
× Nagasaka, Reiko× Harigaya, Atsuko× Ohshima, Toshiaki |
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書誌情報 |
Food Science and Technology Research 巻 24, 号 3, p. 465-473, 発行日 2018-07-25 |
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抄録 | ||||||
内容記述 | Building a brand fish is the key to success in business, as brand fish are generally sold at a higher price. We focused on one of the varieties of brand red sea bream, which is famous for its texture and aesthetic appeal. In this study, we evaluated the appearance and texture of red sea bream meat using organoleptic analysis to elucidate the relationship between degradation of muscle protein and meat quality. The appearance and texture were significantly superior in the brand red sea bream as compared to the non-brand variety. The brand red sea bream muscle showed greater resistance to apoptosis and autophagy. This suggested that the difference in the appearance and texture of the brand red sea bream was because of the suppression of muscle protein degradation. The results indicated that the brand fish was obviously tastier than the non-brand fish. | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1344-6606 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11320122 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/fstr.24.465 | |||||
情報源 | ||||||
関連識別子 | https://doi.org/10.3136/fstr.24.465 | |||||
関連名称 | Publisher's Version/PDF (OpenAccess) | |||||
情報源 | ||||||
関連識別子 | https://jsfst.smoosy.atlas.jp/ja | |||||
関連名称 | 日本食品科学工学会 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 130007419683 | |||||
出版者 | ||||||
出版者 | 日本食品科学工学会 |