Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle
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概要
- 論文の詳細を見る
Chub mackerel samples were prepared by two different methods of killing, struggling death in iced sea water (control) and instant death by mechanical bleeding (bleeding). The malonaldehyde content in the muscles of the bleeding sample were significantly higher than those of the control after 119 h of storage at 0 °C.
- 社団法人 日本農芸化学会の論文
- 2008-07-23
著者
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Terayama Makoto
Miyazaki Fisheries Experimental Station
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Sakai Tadashi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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- Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle